Incredible Slow Cooker Chicken Enchilada Dip
A simple, light and delicious Mexican enchilada dip made in the slow cooker. Your guests will love it...
Servings 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.