1 can condensed cream of chicken soup, undiluted
1 cup (4 oz.) shredded cheddar cheese
1 can (5 oz.) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 oz.) chopped green chilies
1 envelope taco seasoning
Tortilla chips
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| CHICKEN ENCHILADA DIP | |||
| Yields 3 cups | |||
| 2 cups shredded cooked chicken 1 can condensed cream of chicken soup, undiluted 1 cup (4 oz.) shredded cheddar cheese 1 can (5 oz.) evaporated milk 1/2 cup chopped celery 1/3 cup finely chopped onion 1 can (4 oz.) chopped green chilies 1 envelope taco seasoning Tortilla chips |
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| In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high fro 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips. | |||