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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!