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Chicken Enchilada Dip

Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked rotisserie chicken shredded
  • 8 oz cream cheese softened and cubed
  • 1 cup sour cream
  • 1 can 10 oz red enchilada sauce
  • 2 cups shredded Mexican blend cheese
  • 1 can 4 oz diced green chiles
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 cup fresh cilantro chopped (for garnish)
  • Tortilla chips for serving

Method
 

  1. Spray slow cooker interior with non-stick cooking spray.
  2. Add chicken, cream cheese, sour cream, enchilada sauce, 1.5 cups shredded cheese, chiles, cumin, and garlic powder.
  3. Stir until combined; cover and cook on low 2-3 hours, stirring occasionally, until cheese melts and dip is hot and bubbly.
  4. About 15 minutes before serving, sprinkle with remaining 1/2 cup cheese; cover and let melt.
  5. Garnish with cilantro; serve warm with chips.