Ultimate Cheesy Slow Cooker Chicken Enchilada Dip
Make this rich, cheesy chicken enchilada dip in your slow cooker for an easy, crowd-pleasing appetizer perfect for game days or parties.
- Prep Time: 10 min
- Cook Time: 3 hours
- Total Time: 3 hours 10 min
- Yield: 10 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 16 oz cream cheese, softened
- 10 oz can red enchilada sauce
- 1 1/2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Place the softened cream cheese into the basin of a 3-quart or larger slow cooker.
- Pour the enchilada sauce over the cream cheese.
- Add the shredded chicken, sour cream, Monterey Jack cheese, cheddar cheese, drained green chiles, cumin, garlic powder, and salt to the slow cooker.
- Stir all ingredients together until they are well combined.
- Cover the slow cooker and cook on LOW for 2 to 3 hours, or on HIGH for 1 to 1.5 hours, stirring halfway through.
- Once the dip is hot and creamy, turn the slow cooker to the KEEP WARM setting.
- Garnish with fresh cilantro before serving hot with tortilla chips or crackers.
Notes
- For a white chicken enchilada dip variation, substitute the red enchilada sauce with white queso sauce or a mix of cream of chicken soup and chicken broth.
- If you do not have cooked chicken, you can place 1 pound of raw chicken breasts in the slow cooker with 1/2 cup of water or broth and cook on LOW for 3 hours before shredding and mixing with other ingredients.
- Serve this dip with sturdy tortilla chips, corn chips, or vegetable sticks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3
- Sodium: 550
- Fat: 23
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 5
- Fiber: 0.5
- Protein: 14
- Cholesterol: 65