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:
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: Slow Cooker Society
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
- 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.
Nutrition Information
Serving size: 12 serves
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Via EatingWell Slow-Cooker Chicken Enchilada Dip
