Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a great appetizer for a party, after making in the skillet you can put in a crockpot to keep hot. I got this recipe from a co-worker. This is so popular, I have guys even asking me for the recipe!

Ingredients Nutrition

Directions

  1. Combine all ingredients, except cheddar cheese in skillet over medium heat.
  2. Bring to a boil, reduce heat and simmer for about 10 minutes.
  3. Stir in cheese until melted (or if keeping in crockpot, I usually put on the side, when serving).
  4. Serve with tortilla chips.
Most Helpful

5 5

I loved this but made a few modifications. I added one can of yellow corn to the mix. I did not use the onion because the picante sauce had enough on its own. I was unable to find cumin in my store so I used Mrs. Dash Southwest Chipotle seasoning blend instead. I seasoned the chicken with it. This took the place of the chili powder, cumin and oregano. I did heat all the ingredients in a skillet but then layered it in a casserole dish with the cheese and chips and baked it at 350 for about 30 minutes or until cheese is melted. Yummy! I ate it with more tortilla chips. I will definitely make this again.

5 5

Made this last night for the big game--what a hit! All my family enjoyed it--and my teenage son is picky! I didn't change anything and don't plan to, it's great as written. Thanks for a great new recipe!