Just four ingredients cook in your crockpot to make a delicious appetizer dip recipe perfect to serve with tortilla chips. Crockpot Enchilada Dip is perfect for entertaining as the start to a Tex Mex meal.
You can use boneless, skinless chicken breasts in this recipe, but the cooking time will be shorter. That cut usually cooks on low for 5 to 6 hours. Make sure that the chicken is cooked to 165°F for food safety reasons. You could even use chicken drumsticks, but you'd have to remove the drumsticks and get rid of the bones before you shred the meat.
If you like really spicy food, you could add some minced jalapenos or a can of chopped green chiles, drained, to the chicken mixture before it cooks. Or try using a habanero pepper, which is much hotter than a jalapeno pepper. If you like it milder, choose a mild enchilada sauce and use Monterey Jack cheese in place of the Pepper Jack.
- 2 pounds boneless, skinless chicken thighs
- 1 (10 ounce) can enchilada sauce
- 2 (8 ounce) packages cream cheese, softened
- 4 cups shredded Pepper Jack cheese
Combine the chicken and enchilada sauce in a 3-4 quart crockpot. Cover and cook on low for 8-10 hours or chicken is thoroughly cooked.
Using two forks, shred chicken in the sauce.
Cut the cream cheese into cubes and stir into the crockpot along with the Pepper Jack cheese and mix well. Cover the slow cooker and cook on low for 30 minutes, stirring twice, until mixture is blended and cheese is melted.
Fat: 19 grams
Sodium: 410 mg