Chicken Mex Dip

Chicken Mex Dip Recipe

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Jenessa Gibson


This recipe was handed down by a friend and over time I have made a few changes. This is a simple recipe that you can twick to your liking and it'll still turn out great!


★★★★★ 1 vote

30 Min
1 Hr 15 Min


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2-3 lb
cooked chicken (whatever you want to use), shredded
1 can(s)
cream of chicken soup, fat-free
1 can(s)
cream of mushroom soup, fat-free
1 c
sliced mushrooms
1 can(s)
sliced black olives
16 oz
shredded chedder cheese
16 oz
pepper jack cheese
1 can(s)
diced tomatoes with green chiles
1/2 c
salsa (as needed for consistancy)
1/2 c
sour cream, fat-free (as needed for consistancy)
1 can(s)
black beans, drained
1 pkg
tortilla chips
diced jalapeƱos (optional)

How to Make Chicken Mex Dip


  • 1Mix all ingredients except for half the cheddar and peeper jack cheese together. Pour into 9x13 baking pan. Sprinkle remaining cheese on top.
  • 2Cover with foil and back 350 degrees for 45 minutes to an hour.
  • 3Uncover and broil 10 minutes or until top is brown. Serve with chips

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