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Cheesy Chicken Tinga Dip

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Cheesy Chicken Tinga Dip
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 10
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Move over, Buffalo chicken dip; there is a new chicken dip in town. This easy chicken tinga dip is packed with saucy rotisserie chicken and yes…some cheese. This meaty dip will become your new favorite go-to for game day or weeknight.

Ingredients

1
teaspoon canola oil
1/2
cup sliced white onion
1
clove garlic, finely chopped
3 1/2
cups (about 1 lb) shredded deli rotisserie chicken
1
package (0.85 oz) Old El Paso™ taco seasoning mix chicken
1/4
cup water
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cups shredded pepper Jack cheese (8 oz)
1
cup shredded Cheddar cheese (4 oz)
3
tablespoons sliced green onions
1
bag (11 oz) Food Should Taste Good™ cantina tortilla chips

Directions

  • 1 Heat oven to 350°F. Lightly grease 8-inch square (2-quart) baking dish.
  • 2 In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until onion is tender. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in chicken, taco seasoning mix, water, tomatoes and green chiles until well coated. Heat to simmering; cook uncovered 4 to 5 minutes, stirring frequently, until chicken is heated through.
  • 3 Remove from heat; stir in pepper Jack cheese. Pour mixture into baking dish. Sprinkle with Cheddar cheese.
  • 4 Bake 20 to 25 minutes or until bubbly around edges and cheese is melted. Top with green onions; serve with chips.
Tips  

Leftover dip makes a great filling for tacos, enchiladas or over rice.

Get all the flavor of slow-cooked chicken tinga in this simple recipe using rotisserie chicken and fire roasted tomatoes.

Nutrition Information 
No nutrition information available for this recipe
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