4.7 from 9 votes
Slow Cooker Chicken Enchilada Dip
Slow Cooker Chicken Enchilada Dip takes just five minutes of prep with raw chicken, enchilada sauce and veggies topped with a bunch of deliciously melty cheddar cheese.
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings:
12
servings
Calories:
139 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 2 chicken breast boneless skinless
- 2 cups enchilada sauce
- 1 cup corn or fresh or canned, frozen
- 1 black beans drained and rinsed, canned
- 1 ounce diced green chiles can
- 2 cups salsa
- 2 cups cheddar cheese divided, sharp
- sour cream optional for topping
- cilantro optional for topping
Instructions
- Add the chicken, enchilada sauce, corn, black beans, salsa, green chiles and 1 1/2 cups of sharp cheddar cheese to the slow cooker.
- Cook on low for 4 hours.
- Uncover and shred chicken with two forks (its okay if the cheese gets mixed in here)
- Top with last 1/2 cup of cheese.
- Cover and let cook an additional 10 minutes until the cheese is melted.
- Uncover, sprinkle with cilantro and top with sour cream and more salsa or tomatoes before serving.
Cup of Yum
Nutrition Information
Calories
139kcal
(7%)
Carbohydrates
9g
(3%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
31mg
(10%)
Sodium
792mg
(33%)
Potassium
252mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
670IU
(13%)
Vitamin C
2.8mg
(3%)
Calcium
150mg
(15%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 139
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 792mg | 33% |
| Potassium | 252mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 150mg | 15% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.