Slow Cooker Chicken Enchilada Dip

Slow Cooker Chicken Enchilada Dip

If you love Mexican food and enchiladas you will love this yummy enchilada dip. Made right in your crockpot with chicken, enchilada sauce, green chilies, cream cheese, spices and more! You are guaranteed to love this recipe

If you love enchiladas you should try my sour cream enchiladas, Sonoran style enchiladas, or my honey lime enchiladas. 

 

 

 

 

 

 

 

 

 

 

My favorite type of appetizers

I am a sucker for dips. If I am at a party or going to a party the first thing that I do is head straight for the dips. I fill my plate with dip and chips and then hit up everything else after that. This dip is also a slow cooker recipe which makes it even better in my opinion. My family and I enjoyed this on Sunday while my husband and boys watched football. But with upcoming holidays this would be the perfect unique dip recipe for any family gathering or holiday party. It is more unique then other dips. So next time you are needing a dip give this recipe a try and you won’t be disappointed!

How to make enchiladas in dip form

Add: the cream cheese, sour cream, enchilada sauce, green chilies and spices right into the crockpot

Whisk: whisk together those ingredients

Fold: fold in the chicken and half of the mozzarella and Monterey Jack cheeses

Cook: cook on low for 2 hours

Bake: Put in an oven safe baking dish, add the ingredients from the crockpot and top with the cheese

Serve: serve with salty tortilla chips

 

Don’t have certain ingredients or want to add ingredients

If you don’t want to add that much chicken you can add beans instead, you can also add ground turkey instead of the chicken as well

Adding vegetables to your dip

you can add corn, olives, diced tomatoes, jalepanoes, more green chilies or whatever you want to jazz it up

How to fix your dip if it is too thick or too thin

  • If your dip is too thick you can whisk in chicken broth or milk.
  • If your dip is too thin you can add more cream cheese to your dip

 

Can you make chicken enchilada dip ahead of time

Yes you can! You can mix everything and store it in the fridge up to a day in advance

How to store your extra dip

After the dip cools I like to store it in an airtight container and then when I am ready to eat it again I heat it up in the microwave or on the stovetop.

 

If you love dips here are some more of my favorite dips

 

 

Slow Cooker Chicken Enchilada Dip

ingredients

4 ounces cream cheese, softened

1 cup sour cream

1/2 cup green enchilada sauce

1 4-ounce can diced green chiles

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 teaspoon salt

1 1/2 cups rotisserie chicken, shredded

3/4 cup mozzarella cheese

3/4 cup Monterey Jack cheese

instructions

In a medium crock pot add cream cheese, sour cream, enchilada sauce, green chiles and spices. Whisk together. Fold in shredded chicken and 1/2 cup mozzarella and 1/4 cup Monterey Jack cheese. Cook on low for 2 hours. Pour in oven safe dish or cast iron skillet and place the remaining 1/4 cup mozzarella and 1/2 cup Monterey Jack cheese and broil in the oven for a few minutes until cheese is melted and begins to lightly brown. Serve with chips!

Slow Cooker Chicken Enchilada Dip

Course Appetizer

Ingredients

  • 4 ounces cream cheese softened
  • 1 cup sour cream
  • 1/2 cup green enchilada sauce
  • 4 ounce can green chilies
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1 1/2 cups rotisserie chicken cooked and shredded
  • 3/4 cup mozzarella cheese shredded
  • 3/4 cup monterery jack cheese shredded

Instructions

  1. In a medium crock pot add cream cheese, sour cream, enchilada sauce, green chiles and spices. Whisk together. Fold in shredded chicken and 1/2 cup mozzarella and 1/4 cup Monterey Jack cheese. Cook on low for 2 hours. Pour in oven safe dish or cast iron skillet and place the remaining 1/4 cup mozzarella and 1/2 cup Monterey Jack cheese and broil in the oven for a few minutes until cheese is melted and begins to lightly brown. Serve with chips!

 

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