Slow Cooker Chicken Enchilada Dip

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!

Slow Cooker Chicken Enchilada Dip
4 ounces cream cheese,softened
1 cup sour cream
1/2 cup green enchilada sauce
4 ounces diced green chilies
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

In a medium crock pot add cream cheese, sour cream, enchilada sauce,green chilies 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 over 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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