It’s almost Super Bowl time and this EASY Chicken Enchilada Crock Pot Dip will be a hit at your party!
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Update 2/6/16 with new photographs.
I’m not a huge football fan but I LOVE the party! The fellowship, FOOD, commercials and the half-time show are what I enjoy. Chicken enchiladas are one of my favorite Mexican dishes, and I incorporated it into this dip that is slow-cooked in your Crock-Pot. Using a ready-made rotisserie chicken, this recipe is easy and quick to prepare to go into your slow cooker.
Since I always leave my original photos up to see my progress, here goes:
The above photo just doesn’t do this dip justice, does it?!
I hope you enjoy this dip as much as I always have at your next gathering. Happy crockin’! xoxo
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Chicken Enchilada Crock-Pot Dip
Prep Time: 25 mins- Cook Time: 60 mins
- Total Time: 1 hour 25 mins
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Prep Time:
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Pin RecipeIngredients
- 1 (2.5 pound) pre-cooked rotisserie chicken, shredded (about 4 cups)
- 1 (10-ounce) can enchilada sauce
- 1 (8-ounce) package pepper jack cheese, shredded
- 2 (8-ounce) packages cream cheese, softened
- 2 green onions, sliced (tops included)
- Your favorite tortilla chips
Instructions
- Pull meat from chicken, discarding skin and bones. Shred and place in the insert of your slow cooker.
- In your slow cooker, mix softened cream cheese with chicken, stirring well.
- Add the pepper jack cheese and enchilada sauce. Stir well to combine.
- Cover and cook on low heat for approximately 1 hour or until dip is hot and bubbly. When serving, top with sliced green onions and your favorite tortilla chips.
Notes
Adapted from About.com – Busy Cooks
Linda says
August 20, 2013 at 10:13 pmI made this last night for a work party, actually started it at work. I used Cafe Rio Chicken and it was soooo good! It was so easy and quick! Not to mention yummy. I even mixed the chip crumbs with the last of the dip for breakfast ;-). I had to print out several copies of your recipe. Thanks for a great add to my party recipes!
The Blond Cook says
August 21, 2013 at 6:58 amHey Linda! So glad you and everyone liked it! I always find myself scraping the last of it out of the crock pot, too! 🙂
Juanita Baca says
January 17, 2017 at 5:29 pmI am going to try it. I love Mexican food. this looks yummy.
Amy @ The Blond Cook says
January 19, 2017 at 11:14 amThank you, Juanita… hope you enjoy it! 🙂