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Cheesy Chicken Tinga Dip

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  • Prep 25 min
  • Total 50 min
  • Servings 10
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Move over, Buffalo chicken dip; there is a new chicken dip in town. This easy chicken tinga dip is packed with saucy rotisserie chicken and yes…some cheese. This meaty dip will become your new favourite go-to for game day or weeknight. Recipe by
Created Apr 27, 2018
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  • 1 teaspoon canola oil
  • 1/2 cup sliced white onion
  • 1 clove garlic, finely chopped
  • 3 1/2 cups shredded deli rotisserie chicken
  • 1 package Old El Paso™ chicken taco seasoning mix
  • 1/4 cup water
  • 1 can (14 oz/398 mL) crushed tomatoes, undrained
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 2 cups shredded pepper Jack cheese
  • 1 cup shredded Cheddar cheese
  • 3 tablespoons sliced green onions
  • Tortilla chips


  • 1
    Heat oven to 350°F. Lightly grease 8-inch square (2-quart) baking dish.
  • 2
    In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until onion is tender. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in chicken, taco seasoning mix, water, tomatoes and green chilies until well coated. Heat to simmering; cook uncovered 4 to 5 minutes, stirring frequently, until chicken is heated through.
  • 3
    Remove from heat; stir in pepper Jack cheese. Pour mixture into baking dish. Sprinkle with Cheddar cheese.
  • 4
    Bake 20 to 25 minutes or until bubbly around edges and cheese is melted. Top with green onions; serve with chips.

Expert Tips

  • Tip 1
    Leftover dip makes a great filling for tacos, enchiladas or over rice.
  • Tip 2
    Get all the flavour of slow-cooked chicken tinga in this simple recipe using rotisserie chicken and fire roasted tomatoes.

Nutrition Information

340 Calories, 20g Total Fat, 14g Protein

Nutrition Facts

Serving Size: 10
Total Fat
Trans Fat
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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