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19) Chicken Enchilada Dip (shredded chicken, enchilada sauce)

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie works great
  • 1 15 oz can red enchilada sauce
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese plus extra for topping
  • 1/2 cup chopped green onions
  • 1/2 cup canned diced green chiles mild
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Tortilla chips and chopped cilantro for serving

Method
 

  1. Combine shredded chicken, enchilada sauce, cream cheese, sour cream, cheddar, green chiles, green onions, and chili powder in the Crock Pot. Stir to combine.
  2. Cover and cook on low for 2 hours or high for 1 hour, stirring once halfway through.
  3. Taste and adjust salt and pepper; top with extra cheddar and let melt for 5–10 minutes with lid on.
  4. Stir gently before serving and scoop with tortilla chips; garnish with cilantro.