Crock Pot Chicken Enchilada Dip

This cheesy, flavorful Crock Pot Chicken Enchilada Dip is made with tender chicken breasts, zesty enchilada sauce, black beans, corn, salsa, and plenty of sharp cheddar cheese. This recipe creates a warm, gooey dip that’s perfect for parties, game days, or casual gatherings. It takes about 4 hours and 15 minutes from start to finish and serves 12. Serve it alongside tortilla chips, warm tortillas, or crunchy veggie sticks for the perfect snack spread.

Crock Pot Chicken Enchilada Dip Ingredients

• 2 boneless skinless chicken breasts
• 2 cups enchilada sauce
• 1 cup frozen corn (or fresh or canned)
• 1 can black beans (drained and rinsed)
• 1 4-ounce can of diced green chiles
• 2 cups salsa
• 2 cups sharp cheddar cheese, divided
• sour cream and cilantro, optional for topping

How To Make Crock Pot Chicken Enchilada Dip

1. Combine ingredients in slow cooker: Add chicken, enchilada sauce, corn, black beans, salsa, green chiles, and 1 ½ cups of cheddar cheese to your crock pot.
2. Cook on low: Cover and cook on low heat for 4 hours.
3. Shred chicken: Uncover and shred the chicken directly in the pot using two forks; it’s okay if the cheese mixes in.
4. Add remaining cheese: Sprinkle the last ½ cup of cheese on top.
5. Melt cheese and finish: Cover and cook for an additional 10 minutes until the cheese is melted.
6. Garnish and serve: Top with cilantro, sour cream, and extra salsa or diced tomatoes if desired before serving.

Recipe Tips

• Use rotisserie chicken: For a faster version, use pre-cooked shredded rotisserie chicken and cut the cooking time in half.
• Add heat: Mix in some diced jalapeños or use a spicy enchilada sauce if you like extra heat.
• Make it creamy: Stir in a few ounces of cream cheese for a richer, creamier dip.
• Try different cheese: Monterey Jack or a Mexican cheese blend also work beautifully.
• For a thicker dip: Let the dip sit uncovered for a few minutes after cooking to thicken up slightly.

How To Serve Chicken Enchilada Dip

This Chicken Enchilada Dip is delicious with tortilla chips, fresh veggie sticks, or even rolled up in warm flour tortillas. For a heartier option, serve it over rice or as a filling for enchiladas or tacos. It’s a crowd-pleaser for any get-together!

How To Store Chicken Enchilada Dip

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
Freeze: Place cooled dip in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken Enchilada Dip Nutrition Facts

• Calories: 139
• Total Fat: 6g
• Saturated Fat: 4g
• Carbohydrates: 9g
• Sugar: 4g
• Protein: 10g
• Sodium: 792mg

FAQs

Can I make this dip ahead of time?
Yes, you can prepare and cook the dip ahead of time. Reheat it in the slow cooker or microwave before serving.

Is this dip spicy?
It has mild heat from the green chiles and salsa. Use spicy varieties if you prefer a kick, or mild ones for a tamer flavor.

Can I make it vegetarian?
Absolutely—just omit the chicken and add an extra can of beans or some sautéed bell peppers for texture.

What kind of enchilada sauce should I use?
Use your favorite store-bought brand, red or green, depending on your flavor preference.

How do I keep it warm at a party?
Keep it on the “warm” setting in your slow cooker during the event to maintain that melty, dip-able consistency.

Try More Recipes:

• Crock Pot Chicken Curry Soup
• Crock Pot Chicken Corn Chowder
• Crock Pot Chicken Cordon Bleu