Chicken Enchilada Dip (V2)

Name: Chicken Enchilada Dip (V2)
Yield: 3 cups
Cuisine: Tex-Mex
Ingredients: 2 cups (280 g) Chicken, shredded; 1 can (10.5 oz.) (300 g) Cream of chicken soup, canned; 1/2 cup (60 g) Celery, chopped; 1 cup (115 g) Green chiles, canned; 1 cup (113 g) Cheddar cheese, shredded; 1 can (5 oz.) (140 g) Evaporated milk, canned; 1/3 cup (53 g) Onion, finely chopped; 1 envelope (1 oz.) (28 g) Taco seasoning

Stovetop shredded chicken dip built on cream of chicken soup and taco seasoning rather than enchilada sauce.

[[Recipes]] [[Appetizers & Dips]]

Dips & Spreads

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	2 cups (280 g)	Chicken, shredded
	1 can (10.5 oz.) (300 g)	Cream of chicken soup, canned
	1/2 cup (60 g)	Celery, chopped
	1 cup (115 g)	Green chiles, canned
	1 cup (113 g)	Cheddar cheese, shredded
	1 can (5 oz.) (140 g)	Evaporated milk, canned
	1/3 cup (53 g)	Onion, finely chopped
	1 envelope (1 oz.) (28 g)	Taco seasoning

Instructions

Combine all ingredients in a saucepan.
Cook until heated through.
Serve with chips.

Notes

Equipment — Required: Saucepan; Special tools: None **Optional additions:** Chopped jalapeños, for heat.

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