Crock Pot Chicken Enchilada Dip INGREDIENTS List

The secret for a light sauce is to use reduced-fat cream cheese and topped with scallions and cilantro when ready to serve…

Now let’s have a look at the ingredients list:

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Incredible Slow Cooker Chicken Enchilada Dip
 
Prep time
Cook time
Total time
 
A simple, light and delicious Mexican enchilada dip made in the slow cooker. Your guests will love it...
Author:
Recipe type: Dip/Appetizer
Cuisine: Mexican
Serves: 12 serves
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
Instructions
  1. Incredible Slow Cooker Chicken Enchilada Dip Yummy1
  2. In a blender, combine tomatoes, onion, garlic, jalapeno
  3. and chili powder, cumin and salt
  4. Puree until smooth.
  5. Pour the sauce into a 5- to 6-quart slow cooker. Put the chicken into the sauce.
  6. Cover and cook on HIGH for 3 hours or on LOW for 6 hours.
  7. Remove the chicken and shred using two forks.
  8. Stir the chicken back into the sauce in the slow cooker. Add cream cheese, beans, corn and Cheddar. Stir to combine.
  9. Cover and cook on HIGH until the cheese is melted and the sauce is hot, 10 to 15 minutes.
  10. Top it with scallions and cilantro.
Nutrition Information
Serving size: 12 serves
Check out the step by step Video:

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