Slow-Cooker Chicken Enchilada Dip

Slow-Cooker Chicken Enchilada Dip

4 Reviews
From the EatingWell Kitchen

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  1. Combine tomatoes, onion, garlic, jalapeño, chili powder, cumin and salt in a blender. Puree until smooth.
  2. 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.
  3. 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.
  4. Serve the dip topped with scallions and cilantro.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Reheat before serving.
  • Equipment: 5- to 6-quart slow cooker
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 181 calories; 9 g fat(5 g sat); 3 g fiber; 11 g carbohydrates; 15 g protein; 37 mcg folate; 51 mg cholesterol; 4 g sugars; 0 g added sugars; 770 IU vitamin A; 8 mg vitamin C; 109 mg calcium; 1 mg iron; 381 mg sodium; 384 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 1 lean protein, ½ starch, ½ high-fat protein, 1 fat

Reviews 4

August 11, 2017
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By: Elaine
Make sure tomatoes and black beans are drained.
January 26, 2017
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By: Penelope Wall
My whole family loved this. We served with avocado and chips for dinner one night. I did not find it runny at all like the other reviewers.
October 10, 2016
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By: Diana Q
I agree the recipe as given is a bit too runny. The modification I made that took care of this problem was using refried beans instead of the black beans. This gave it a more creamy consistency. It was a hit.
October 09, 2016
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By: rachelita2
The flavors in this dish were nice, but the sauce was really runny for me. I had to boil it down a lot in the end, and even then, it didn't thicken up, even with the cream cheese and regular cheese. In the end I ended up baking it with a little more cheese on top to thicken it up more because it was so runny. I have the feeling this is one of those dishes that will taste better the second day. The cilantro and scallions are a must for flavor, don't leave those out.
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