Cheesy and super delicious crock-pot chicken enchilada dip loaded with tons of flavor – the perfect dip for any get together!
This post is sponsored by Crock-Pot.
I’m all about dips this time of year! They’re such a “no-fuss” dish to make for any holiday party. Also, love how there’s a dip for anything you’re craving. Whether, it’s buffalo chicken, greek/hummus style, BLT, bacon cheddar ranch.. there’s a dip for everything.
Some of my other dips:
I love enchiladas so I figured this would be a great dip to add to my list. The best part is that it’s all made in my easy 7 QT Crock-Pot Cook & Carry Easy Clean Slow Cooker from Target. This slow-cooker has been great for holiday recipes! The easy to clean non-stick ceramic coating requires way less effort to clean by hand compared with traditional stoneware. This way it’s not only easy to make, but easy to clean up as well. Who doesn’t want that, especially this time of year!
As much as I love to cook and spend time in the kitchen. During the holiday season I find myself making easier and less complicated recipes. I just feel like there’s so many other things going on. Also, so much food to be made as is!
This chicken enchilada dip is served best with some sturdy tortilla chips or plantain chips! Warning: it’s extremely addicting 😉
Make sure to add this dip to your holiday party menu or pin it for later!Print
2.5 – 3 cups shredded chicken, I used rotisserie chicken
1 cup enchilada sauce
2 cups shredded cheddar cheese, plus about 1/4 cup more topping*
8 oz. softened cream cheese
1 (15.5 oz) can black beans, rinsed and drained
1 cup of corn from a can, rinsed and drained
1 (14.5 oz) can fire roasted tomatoes
2 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
pinch of cayenne
1/4 cup sliced black olives, for topping, optional
sliced green onion or chopped cilantro to taste, for topping, optional
1 small diced avocado, for topping, squeeze with lime to keep from browning, optional
tortilla or plantain chips for serving
Add chicken, enchilada sauce, cheddar cheese, cream cheese, black beans, corn, fire roasted tomatoes, cumin, smoked paprika, garlic powder, and cayenne to the crock-pot.
Cover and cook on high for 1 hour.
Stir everything, cover and cook on low for 30 more minutes.
If serving in crock-pot – top with 1/4 cup additional shredded cheddar and cook on low for 10 more minutes. Switch to “keep warm” function and top with optional toppings and serve with tortilla chips.
If serving in a dish – pre-heat oven to 400 degrees F. Transfer dip to a medium-large casserole dish. Top with 1/4 cup additional shredded cheddar. Bake for 7-10 minutes or until cheese is melted. Top with optional toppings and serve with tortilla chips.
Enjoy – it serves a lot but also makes great leftovers!
The dip thickens as it sits/cools.
*for the cheese I shredded sharp cheddar from a block. Pre-shredded bagged cheeses tend to not melt as well!