Green Chile Chicken Enchilada Dip

I am always up for trying new dips. Some, I like better than others, and then some are just not my thing. A friend asked me to try this dip and see what I thought of it.

We had rotisserie chicken for dinner the night before and I used those leftovers for this recipe. I have also use a lot of home canned chicken that I store in my pantry as I like the ease of shredded chicken in pint jars.  I know what is in the jars and prefer home canned to many preservatives and I like the ease of popping open a jar and having enough for a recipe.

The end result was a creamy dip that was good on the tortilla chips. If no chips, slices of French bread would also work with this dip. Want to take the heat up a notch? Green Chiles are just a little spicy to me. But, I like HEAT! Chop up 2 fresh jalapeno’s or pickled jalapenos. Mix the jalapenos in with the other ingredients.

More recipes like this:

Cheesy Bean Dip

Vidalia Onion Dip

Queso Sausage Dip

Mexican Spinach Dip

Jalapeno Popper Dip

Queso with Chorizo

Crock-Pot Green Chile Chicken Enchilada Dip

Green Chiles and enchilada sauce bring flavor to this easy to make yet tasty crowd pleasing dip. Serve with tortilla chips or toasted slices of bread.

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 7 minutes mins

Course Appetizer

Cuisine Mexican

Servings 10 People

Ingredients

  

1x2x3x

• 1 8 oz Cream Cheese softened and cubed
• 2/3 Cup Green Enchilada Sauce
• 1 7 oz Chopped Green Chiles
• 3 Cups Cooked Shredded Chicken
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Kosher Salt
• 1/2 Cup Shredded Mozzarella Cheese
• 1/2 Cup Shredded Monterey Jack Cheese

Instructions

 

• Add the ingredients to a 4 qt or 5 qt slow cooker.
• Cover and cook on HIGH for 2 hours.
• Serve with tortilla chips

Tried this recipe?Let us know how it was!