SLOW COOKER CHICKEN ENCHILADA DIP RECIPES

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SLOW-COOKER CHICKEN ENCHILADA DIP RECIPE | EATINGWELL



Slow-Cooker Chicken Enchilada Dip Recipe | EatingWell image

A quick fresh-made blender enchilada sauce makes all the difference in this slow-cooker recipe for Mexican cheese dip. Serve it straight from the crock pot, with tortilla chips, to keep it warm and gooey.

Provided by EatingWell Test Kitchen

Categories     Healthy Super Bowl Slow-Cooker & Crockpot Recipes

Total Time 3 hours 30 minutes

Number Of Ingredients 14

2 cups chopped fresh tomatoes (about 2 medium)
1 cup chopped onion
2 cloves garlic
1 fresh jalapeño pepper, stemmed
1 tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon salt
1 pound boneless, skinless chicken breast
8 ounces reduced-fat cream cheese
1 15-ounce can black beans, rinsed
1 cup corn, fresh or frozen (thawed)
1 cup shredded sharp Cheddar cheese
2 tablespoons sliced scallions
2 tablespoons chopped fresh cilantro

Steps:

  • Combine tomatoes, onion, garlic, jalapeño, chili powder, cumin and salt in a blender. Puree until smooth.
  • Pour the sauce into a 5- to 6-quart slow cooker. Nestle chicken into the sauce. Cover and cook on High for 3 hours or on Low for 6 hours.
  • Remove the chicken and shred using two forks. Stir the chicken back into the sauce in the slow cooker. Add cream cheese, beans, corn and Cheddar. Stir to combine. Cover and cook on High until the cheese is melted and the sauce is hot, 10 to 15 minutes.
  • Serve the dip topped with scallions and cilantro.

Nutrition Facts : Calories 181.5 calories, CarbohydrateContent 10.9 g, CholesterolContent 51.2 mg, FatContent 8.9 g, FiberContent 2.7 g, ProteinContent 15 g, SaturatedFatContent 4.6 g, SodiumContent 381.1 mg, SugarContent 3.9 g

BEST SLOW-COOKER CHICKEN ENCHILADA DIP RECIPE - HOW TO ...



Best Slow-Cooker Chicken Enchilada Dip Recipe - How to ... image

A recipe for Slow-Cooker Chicken Enchilada Dip from Delish.com.

Provided by DELISH.COM

Categories     easy chicken    Super Bowl    appetizers

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 7

1 rotisserie chicken, shredded
1 15-oz. can enchilada sauce
2 c. pepper jack, grated
8 oz. cream cheese, softened
1 jalapeño, sliced
1 tbsp. Taco Seasoning
Tortilla chips, for serving

Steps:

  • In a slow-cooker, combine chicken, enchilada sauce, pepper jack, cream cheese, jalapeño, and taco seasoning. Cover and cook on high, 1 hour. Stir until creamy, then cook, covered, on low, 30 minutes to 1 hour. Serve with tortilla chips.

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This slow-cooker dip turns a classic weeknight dinner dish, Chicken Enchiladas, into an appetizer that is perfect for your next weekend fiesta or game day gathering. The best part about this dip recipe? Only 10 minutes of hands on prep time and then your slow cooker will take if from there, which will give you the rest of the day to prepare for your guests. The layers of corn tortillas will cook into this dish and thicken it. You won't see them after they're cooked, but you will taste their authentic Mexican flavor in every bite. If you are short on time, you can always pick up a rotisserie chicken at the store to save some time. The creamy and cheesy chicken will serve as the perfect base for the beans and tomatoes. While the dip is still warm, cover the bottom of your serving plate with lettuce and top with chicken, followed by the beans and tomatoes. Make sure you have plenty of tortilla chips to serve with this dip, because your guests will want to enjoy every last bite.
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