Slow-Cooker Chicken Enchilada Dip
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.
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Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
Serving Size: about 1/2 cup
Per Serving:
182 calories; protein 15g; carbohydrates 10.9g; dietary fiber 2.7g; sugars 3.9g; fat 8.9g; saturated fat 4.6g; cholesterol 51.2mg; vitamin a iu 769.8IU; vitamin c 8.4mg; folate 37.1mcg; calcium 109.2mg; iron 1mg; magnesium 25.7mg; potassium 384.2mg; sodium 381.1mg; thiamin 0.1mg.
Exchanges:
1/2 vegetable, 1 lean protein, 1/2 starch, 1/2 high-fat protein, 1 fat