Best 6 Cheesy Green Chile Chicken Dip Recipes
Are you preparing for a party and need a delicious and crowd-pleasing dip to serve? Look no further than the cheesy green chile chicken dip! This easy-to-make appetizer is a perfect blend of creamy cheese, spicy green chiles, and tender chicken, offering a delightful combination of flavors and textures that will tantalize your taste buds. Whether you're hosting a football game watch party, a potluck dinner, or a casual gathering, this dip is sure to be a hit among your guests. So, let's dive into the recipe and create a truly irresistible cheesy green chile chicken dip that will be the star of your next event!
Let's cook with our recipes!
GREEN CHILE CHICKEN SKILLET DIP
This cheesy chicken skillet dip is flavored with green chiles and studded with sweet corn for added texture. Serve with tortilla chips for a party-perfect appetizer.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 10-inch ovenproof stainless steel skillet with cooking spray. In medium bowl, mix cream cheese, sour cream and taco seasoning mix.
- Add chicken, sweet corn, green chiles and 1 cup of the Mexican cheese blend, stirring to combine. Transfer mixture to skillet, and top with remaining 1/2 cup Mexican cheese blend.
- Bake 32 to 35 minutes or until cheese is melted and bubbling around edges. Garnish with cilantro. Serve with tortilla chips.
Nutrition Facts : Calories 160, Carbohydrate 5 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
GREEN CHILE CHICKEN DIP
This Green Chile Chicken Dip is the best combination of flavorful ingredients, is so easy to make and SO delicious. A perfect recipe to serve as an appetizer or as a meal...no matter how it is enjoyed, it is guaranteed to be a quick favorite!
Provided by Censie
Categories Appetizer Main Course Side Dish Snack
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and prepare a 9x9 baking dish with cooking spray.
- Cook and shred chicken. Set aside
- In a medium mixing bowl combine softened cream cheese and mayo until completely mixed together.
- Drain jalapenos and green chiles. Add jalapenos and green chiles to the mayo and cream cheese mixture. Combine well.
- Add shredded chicken to bowl and combine well. Making sure the chicken is coated with the cheese and mayo mixture.
- Move mixture to a 9x9 baking dish and top with shredded cheddar cheese.
- Bake dip at 350 degrees for 30 minutes or until cheese is bubbling.
- Serve HOT with chips, crackers or veggies.
- TIP: Dip can be reheated in a microwave safe dish for 1-2 minutes.
ONE SKILLET CHEESY GREEN CHILE CHICKEN
Simple One Skillet Cheesy Green Chile Chicken: delicious saucy cheesy chicken that's all made in one pan, is no fuss, and is so quick and easy!
Provided by Tieghan Gerard
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.
Nutrition Facts : Calories 347 kcal, ServingSize 1 serving
CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.
Provided by Alicia
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
- Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
- Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
- Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g
GREEN CHILES AND CHEESE DIP
"Mild and easy-to-fix, this recipe is great for gatherings of friends or as a filling snack while watching movies or sports. People are always asking for the recipe." Linda Webb - Concord, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine mayonnaise and cheeses. Add the chiles, corn and pimientos; mix well. Pour into a lightly greased 2-qt. baking dish. Top with olives. , Bake, uncovered, at 325° for 25-30 minutes or until edges are bubbly. Serve with tortilla chips. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 14g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 353mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GREEN CHILI AND CHEESE CHICKEN
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Provided by MELISSAINNOVA
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
- Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g
Tips:
- Choose the right chilies: For a milder dip, use mild green chilies. For a spicier dip, use hot green chilies. You can also use a combination of mild and hot chilies to create a medium-spiced dip.
- Roast the chilies: Roasting the chilies brings out their flavor and makes them easier to peel. You can roast the chilies in the oven, on the stovetop, or under the broiler.
- Peel the chilies: Once the chilies are roasted, they are easy to peel. Simply use your fingers to pull the skin off the chilies.
- Use fresh ingredients: Fresh ingredients will give your dip the best flavor. If you can't find fresh chilies, you can use frozen or canned chilies. However, fresh chilies will give you the best results.
- Don't overcook the chicken: Overcooked chicken will be tough and dry. Cook the chicken until it is just cooked through, about 5-7 minutes per side.
- Use a good quality cheese: The cheese is one of the main ingredients in this dip, so it's important to use a good quality cheese. Use a cheese that melts well, such as cheddar, Monterey Jack, or pepper Jack cheese.
- Serve the dip immediately: This dip is best served immediately after it is made. However, you can also make it ahead of time and store it in the refrigerator for up to 3 days.
Conclusion:
This cheesy green chile chicken dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is made with simple ingredients and can be customized to your liking. You can make it spicier or milder, depending on your preference. This dip is also a great way to use up leftover chicken. Serve it with tortilla chips, vegetables, or bread for a satisfying snack or appetizer.
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