Mexican Chicken Dip

Mexican Chicken Dip


2 large cans cooked chicken breast
2 cans cream of chicken soup
1 can Old El Paso enchilada sauce
8 oz. shredded cheddar cheese
Tortilla Chips


  1. Mix chicken soup and enchilada sauce until smooth.
  2. Add broken up chicken and mix.
  3. Pour half of chicken mixture in a casserole dish and cover with half of the cheese, then repeat with a second layer of both.
  4. Cover with foil and bake at 350° for 30 minutes.
  5. Serve with tortilla chips

Original recipe from: Betty Bailey

*This recipe was originally supposed to be a meal with the chips included for baking, but I took it as a dip to a party and everyone loved it!*

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