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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 the inside of your slow cooker with non-stick cooking spray.
  2. Add the shredded chicken, cream cheese cubes, sour cream, enchilada sauce, 1.5 cups of the shredded cheese, green chiles, cumin, and garlic powder to the slow cooker.
  3. Stir everything together until well combined, then cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the dip is hot and bubbly.
  4. About 15 minutes before serving, sprinkle the remaining 1/2 cup cheese on top, cover, and let it melt.
  5. Garnish with fresh cilantro and serve warm with tortilla chips.