Slow Cooker Chicken Enchilada Dip Recipe

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Ida Published: January 22, 2021 Modified: May 31, 2021

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



  • 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


  1. 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.

  2. Uncover and shred chicken with two forks.

  3. Top with remaining cheese. Cover and let cook for an additional 10 minutes until the cheese is melted.

  4. Uncover, sprinkle with cilantro and top with sour cream and more salsa or tomatoes.

  5. Serve with chips, and enjoy!


  • Calories: 215.33kcal
  • Fat: 10.42g
  • Saturated Fat: 5.09g
  • Trans Fat: 0.29g
  • Monounsaturated Fat: 3.01g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 15.92g
  • Fiber: 4.42g
  • Sugar: 5.30g
  • Protein: 15.45g
  • Cholesterol: 41.00mg
  • Sodium: 864.73mg
  • Calcium: 180.96mg
  • Potassium: 383.21mg
  • Iron: 1.55mg
  • Vitamin A: 88.39µg
  • Vitamin C: 26.77mg
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