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Slow Cooker Cheesy Chicken Enchilada Dip

Close-up of hot chicken enchilada dip topped with melted cheese, corn, and fresh cilantro.
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Make this creamy, cheesy chicken enchilada dip in your slow cooker. It is a simple, crowd-pleasing appetizer perfect for game day or parties.

Ingredients

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  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 2 cups cooked, shredded chicken
  • 8 ounces cream cheese, cut into cubes
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup shredded cheddar cheese, divided
  • Optional toppings: chopped cilantro, sliced jalapeños, green onions

Instructions

  1. Combine the enchilada sauce, green chiles, black beans, corn, diced tomatoes and chiles, shredded chicken, cream cheese cubes, sour cream, cumin, chili powder, garlic powder, salt, and pepper in the basin of a 4-quart or larger slow cooker.
  2. Stir all ingredients together until the cream cheese begins to break down and the mixture is mostly combined.
  3. Stir in 1 cup of the Monterey Jack cheese and 1/4 cup of the cheddar cheese.
  4. Cover the slow cooker and cook on LOW for 2 to 3 hours, or on HIGH for 1 to 1.5 hours, stirring halfway through. The dip is ready when the cream cheese is fully melted and the dip is hot throughout.
  5. About 15 minutes before serving, stir in the remaining 1 cup of Monterey Jack cheese and 1/4 cup of cheddar cheese until melted and smooth.
  6. Transfer the dip to a serving bowl if desired, or leave it in the slow cooker set to the WARM setting.
  7. Top with cilantro, sliced jalapeños, or green onions, if using. Serve hot with tortilla chips or crackers.

Notes

  • For a low-carb version, skip the corn and black beans and add extra shredded chicken or use cauliflower rice instead.
  • You can prepare all ingredients, except the final cheese addition, a day ahead and store them covered in the refrigerator. Add the final cheese and cook as directed.
  • If you do not have a slow cooker, combine all ingredients (reserving the final cheese addition) in a large oven-safe skillet or baking dish. Bake at 375 degrees Fahrenheit for 20 to 25 minutes until hot and bubbly. Stir in the final cheese and bake for 5 more minutes until melted.

Nutrition

Find it online: https://cookingzenith.com/chicken-enchilada-dip-slow-cooker-recipe/