Slow Cooker Chicken Enchilada Dip Recipe

After record high temperatures last week, and a weekend full of rain, I was ready for cooler weather. Imagine my delight when I woke up this morning to temps in the low 60’s. I know in other parts of the country this may not be considered cool weather, but in the south it sure is! When the numbers outside start to drop, I get in the mood to crank up the oven. I mean, in the summer, the last thing I want to do is use the oven a whole lot. We are a family of huge snackers, so several times a month, I will make one of my favorite dip recipes. This week, I made my Slow Cooker Chicken Enchilada Dip, and my family was super happy! I had my mother-in-law and sister-in-law in town and they just loved this dip!

Slow Cooker Chicken Enchilada Dip

Slow Cooker Chicken Enchilada Dip

This recipe is so good and super easy to make. Most of the work is done by my slow cooker, to the hardest ting I have to do is shred the chicken. From there, I just throw all my ingredients into a bowl, mix it up and then pour it into my casserole dish. You honestly cannot go wrong with this recipe. If you wanted to change up the ingredients, go for it! You can change my Slow Cooker Chicken Enchilada Dip to a beef or pork dip.

Slow Cooker Chicken Enchilada Dip

I have made this recipe with beef in stead of chicken and have also used leftover pork roast. For the pork roast, all you need to do is put it in a pot, cover it with water, add a packet of seasoning and cook it on medium high for about 15 minutes. When it cools off, shred it and follow the directions from there. When push comes to shove, I like the pork version of the Slow Cooker Chicken Enchilada Dip just as much!

Slow Cooker Chicken Enchilada Dip

When it comes to what to serve on the side, the possibilities are pretty vast as well. I love to warm up some flour tortillas and tear them into pieces and scoop up the dip with those. You can also use the traditional tortilla dip as well as my husband’s favorite, the Tostitos Scoops. Another favorite is to dip baked pita chips into this deliciously cheesy Slow Cooker Chicken Enchilada Dip. Heck, this dip is so good, you can just eat it up with a spoon if you want! It doesn’t matter what you use as long as you get this amazing dip into your belly as quickly as possible!

Slow Cooker Chicken Enchilada Dip

Slow Cooker Chicken Enchilada Dip

Slow Cooker Chicken Enchilada Dip

Ingredients

  • 1 pound chicken breast or tenders
  • 1 packet taco seasoning
  • 1 cup water
  • 1 can enchilada sauce
  • 1/4 cup heavy cream
  • 1 can chopped green chiles
  • 1 1/2 cup shredded Mexican blend cheese

Instructions

  1. Place chicken in slow cooker with taco seasoning and water. Cook on high for 4 hours or on low for 6.
  2. Heat oven to 350°F. Lightly grease a 13 x 9-inch baking dish with cooking spray.
  3. Take chicken out of slow cooker, drain water and shred chicken.
  4. In large bowl, combine shredded chicken, enchilada sauce, cream, chiles, and 1 cup of cheese. Pour into baking dish and then top with remaining cheeses.
  5. Bake 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips or soft tortillas.
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What is your go to party dip?

 


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