Slow-Cooker Chicken Enchilada Dip

Rating: 4.2 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Read the full recipe after the video.

Recipe Summary

total:
3 hrs 30 mins
Servings:
12

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • Combine tomatoes, onion, garlic, jalapeño, chili powder, cumin and salt in a blender. Puree until smooth.

    Advertisement

  • 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

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

Advertisement

Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Diana Q
Rating: 4 stars
10/10/2016
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. Read More
Penelope Wall
Rating: 5 stars
01/27/2017
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. Read More
rachelita2@hotmail.com
Rating: 3 stars
10/09/2016
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. Read More
Advertisement
Elaine
Rating: 4 stars
08/11/2017
Make sure tomatoes and black beans are drained. Read More
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 06/24/2021