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Slow-Cooker Chicken Enchilada Dip
3 h 30 m
EatingWell Test 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.”
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
1Combine tomatoes, onion, garlic, jalapeño, chili powder, cumin and salt in a blender. Puree until smooth.
2Pour 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.
3Remove 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.
4Serve 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.