Crock Pot Chicken Enchilada Dip Recipe
This Easy Slow Cooker Chicken Enchilada Dip is so Cheesy and Amazing! The Perfect Easy Dip Appetizer for Your Parties!
- 8 oz. cream cheese softened
- 1/2 c. sour cream
- 1/2 c. mayo
- 1 can rotel tomatoes
- 1/2 c. red enchilada sauce
- 1 4 oz can diced green chiles
- 1 chicken breast about 2 cups shredded
- 1 Tbsp taco seasoning
- 1 c. Monterey Jack cheese
- Grated cheese cilantro and black olives as garnish
Preheat oven to 350 degrees.
Sprinkle chicken breast with taco seasoning and bake in preheated oven for about 15 minutes or until cooked through. Shred chicken.
In a bowl beat cream cheese until smooth. Add in chicken, sour cream, mayo tomatoes, enchilada sauce and green chiles, mix until combined. Stir in cheese
Put into 4 qt. Slow cooker and cook on high for 1-2 hours or until heated through.
Top with additional grated cheese, cilantro and black olives. Serve with tortilla chips.
Calories: 251kcal | Carbohydrates: 2g | Protein: 10g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 374mg | Potassium: 125mg | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 1.1mg | Calcium: 177mg | Iron: 0.4mg