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Crockpot Enchilada Dip

User Rating 5 Star Rating (2 Reviews)


Just four ingredients cook in your crockpot to make a delicious appetizer dip recipe perfect to serve with tortilla chips.

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours, 10 minutes

Yield: 30 servings


  • 2 lbs. boneless, skinless chicken thighs
  • 10 oz. can enchilada sauce
  • 2 (8 oz.) pkgs. cream cheese, softened
  • 4 cups shredded Pepper Jack cheese


Combine 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 cream cheese into cubes and stir into the crockpot along with the cheddar cheese and mix well. Cover and cook on low for 30 minutes, stirring twice, until mixture is blended and cheese is melted.

Calories: 280
Fat: 19 grams
Sodium: 410 mg

User Reviews

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 5 out of 5

This dip is so easy to make and absolutely delicious! Everytime there is a party or get together I get multiple requests for this dip!

10 out of 10 people found this helpful.

See all 2 reviews

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