Happy Monday! I have made this dip a couple of times now and it did not disappoint! This Chicken Taco Dip will be great to bring to your next summer BBQ or pool party. Serve it with some tortilla chips for the perfect yummy appetizer!
To start cook up your chicken. You can boil it, or I will sometimes just pop it in a 350 degree oven for 30 minutes with some water and a pat of butter and few dashes of salt. No need to do anything fancy with it because you are going to season it up later. When it is done let it sit a few minutes and then shred. To make shredding super easy and fast I put it right in my mixer with the paddle attachment. Then turn it on medium to medium-high and watch the magic. That has been a huge time saver for shredding chicken since I discovered I could do that.
When your chicken is shredded just leave it in your mixer until you need it. While my chicken was cooking I got my cilantro and jalapeño prepped, measured out my sour cream, and grated my cheese. I like to always grate my own cheese. I think it melts and tastes so much better.
Preheat your oven to 375 degrees and spray your casserole dish with non-stick cooking spray. In a medium skillet melt your cream cheese over medium to medium-low heat. I kind of break it up a little to help it melt faster. Keep stirring it so it does not burn.
When it is all melted add in your shredded chicken and stir it around.
Then add in your taco seasoning and stir.
I use this kind from Costco right here.
Then remove your pan from the heat and add in the sour cream, jalapeño, and about 1 1/4 cups of both kinds of cheeses.
Mix that all up and pour into your casserole dish. Take your spoon and smooth it out as best you can.
Then top with your remaining shredded cheddar and jack cheese.
Bake in a preheated oven for 20 minutes. It should be nice and bubbly. Remove from the oven and then squeeze the lime, I like to cut it into wedges first, all over the top and then sprinkle with chopped cilantro.
Serve with tortilla chips.
Let me know how you like it!
I would love if you would join my Friday link-up party! Here is your printable recipe.
- 2 chicken breasts cooked and shredded
- 8 ounces cream cheese
- 2 tablespoons taco seasoning
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterrey jack cheese
- 1 cup sour cream
- 1 jalapeño diced (remove the seeds and membranes)
- 2 tablespoons chopped cilantro
- juice of 1 lime
- tortilla chips for serving
- Cook and shred your chicken. Set aside until you need it.
- While the chicken is cooking prep your cilantro and jalapeño, measure out the sour cream, and grate the cheese.
- Preheat your oven to 375 degrees.
- Spray your casserole dish with non-stick cooking spray.
- In a medium skillet melt your cream cheese over medium heat. I kind of break it up in the pan a little to help it melt faster. Keep stirring so it does not burn.
- When it is all melted add in your shredded chicken and stir it around.
- Then add in your taco seasoning and stir.
- Remove your pan from the heat and add in the sour cream, jalapeño, and about 1¼ cups of both kinds of cheeses.
- Mix that all up and pour into your casserole dish. Take your spoon and smooth it out as best you can.
- Then top with your remaining shredded cheddar and jack cheese.
- Bake in a preheated oven for 20 minutes. It should be nice and bubbly.
- Remove it from the oven and then squeeze the lime, I like to cut it into wedges first, all over the top and then sprinkle with chopped cilantro.
- Serve warm with tortilla chips.
Laura says
This looks absolutely delicious! Also love the pioneer woman dish! I’ve been putting a bunch of chicken in the crock pot with some water about once a month, then shredding it and freezing it in individual bags. That way when I have a recipe like this, I just pull a bag of cooked chicken out of the freezer! It’s been a game changer. I need to try that trick with the mixer to shred it though!
Jen says
Thank you! That is is such good idea to make chicken ahead of time to shred and freeze. That would be such a time saver! Yes, try the mixer trick. That will make it even faster!
Gentle Joy Homemaker says
That looks wonderful… and satisfying also w/ it’s savory flavor. Yum. 🙂
Jen says
Thank you! I’m sure you will love it!
roseannmhampton says
This would be great to take to a pot luck lunch! Pinning!
Jen says
Yes it would! Thank you!
Bettie G says
This looks yummy! I’m your neighbor over at #TuneinThursday, and I’ve had fun visiting your site today. Thanks for sharing great ideas! Blessings to you!
Jen says
Thank you and thanks for visiting my site!
Miz Helen says
Just pinned this great dip! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
Miz Helen
Jen says
Thank you!