This Crock Pot Chicken Enchilada Dip is the Perfect Party Appetizer Recipe!
This Slow Cooker Chicken Enchilada Dip is a crowd pleaser every time you serve it since it is so simple to make. A tasty and creamy dip. With a quick homemade blender enchilada mix, the sauce has been lightened significantly. To keep it warm and gooey, serve it right from the crockpot.
You’ll need some tortilla chips for this, and let’s get the party started!
In a blender, combine tomatoes, onion, garlic, jalapeno
and chili powder, cumin and salt
Puree until smooth.
Pour the sauce into a 5- to 6-quart slow cooker. Put the 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.
Top it with scallions and cilantro and serve
See the step-by-step video and all ingredients on page 2.
