
How To Make Slow Cooker Chicken Enchilada Dip
This chicken enchilada dip is slow-cooked for a gooey and cheesy bite, and packed with savory enchilada sauce, chiles, and salsa, for a richer dip.
Preparation: 5 minutes
Cooking: 4 hours
Total: 4 hours 5 minutes
Serves:
Ingredients
- 2chicken breasts,boneless, skinless
- 2cupsenchilada sauce
- 1cupfrozen corn,fresh or canned
- 1canblack beans,drained, rinsed
- 4ozgreen chiles,(1 can), diced
- 2cupssalsa
- 2cupssharp cheddar cheese,divided
For Toppings:
- sour cream
- cilantro
Instructions
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Add the chicken, enchilada sauce, corn, black beans, salsa, green chiles and 1½ cups of sharp cheddar cheese to the slow cooker. Cook on Low for 4 hours.
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Uncover and shred chicken with two forks.
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Top with remaining cheese. Cover and let cook for an additional 10 minutes until the cheese is melted.
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Uncover, sprinkle with cilantro and top with sour cream and more salsa or tomatoes.
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Serve with chips, and enjoy!
Nutrition
- Calories:Â 215.33kcal
- Fat:Â 10.42g
- Saturated Fat:Â 5.09g
- Trans Fat:Â 0.29g
- Monounsaturated Fat:Â 3.01g
- Polyunsaturated Fat:Â 1.03g
- Carbohydrates:Â 15.92g
- Fiber:Â 4.42g
- Sugar:Â 5.30g
- Protein:Â 15.45g
- Cholesterol:Â 41.00mg
- Sodium:Â 864.73mg
- Calcium:Â 180.96mg
- Potassium:Â 383.21mg
- Iron:Â 1.55mg
- Vitamin A: 88.39µg
- Vitamin C:Â 26.77mg
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