Name: Slow-Cooker Chicken Enchilada Dip
Cook time: 20 min
Total time: 210 min
Ingredients: 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; 0.75 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

Slow-Cooker Chicken Enchilada Dip

4.0

(6)

5 Reviews

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.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

20 mins

Additional Time:

3 hrs 10 mins

Total Time:

3 hrs 30 mins

Servings:

Yield:

12 Serves

Nutrition Profile:

Egg Free Gluten-Free High-Protein Low Added Sugars Low Carbohydrate Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

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

Directions

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.

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 (per serving)

182	Calories
9g	Fat
11g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size about 1/2 cup
Calories 182
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 15g	30%
Total Fat 9g	11%
Saturated Fat 5g	23%
Cholesterol 51mg	17%
Vitamin A 770IU	15%
Vitamin C 8mg	9%
Folate 37mcg	9%
Sodium 381mg	17%
Calcium 109mg	8%
Iron 1mg	6%
Magnesium 26mg	6%
Potassium 384mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.