Chicken Enchilada Dip (Oven Baked or Slow Cooker)

#1 Requested Dip!

Tender, juicy shredded chicken is mixed with smooth, melty cream cheese, zesty pepper jack cheese, flavorful enchilada sauce, taco seasoning and lime juice – makes a hot bubbly and cheesy Chicken Enchilada Dip! – it’s super flavorful, but not super spicy. Feel free to add some corn and/or black beans to the mix – it’s super easy to customize!

This dip is one of the most requested recipes I make during my KitchenAid on QVC demonstrations! It’s a family favorite at home too! Perfect for big game, holiday entertaining or anytime!

Chicken Enchilada Dip Tips:

• Short on time? Use rotisserie chicken.
• Shred the warm, moist chicken with your hand mixer or stand mixer – then mix in your other ingredients – makes the prep so easy!
  • I use my KitchenAid Hand Mixer with turbo beaters or my KitchenAid Stand Mixer with the flat beater.
• Bake in the oven or cook in your slow cooker!
• When using a slow cooker, you can cook your chicken, then shred your chicken right in the slow cooker with a hand mixer! Add in your other ingredients, warm it up and you’re ready to serve!
• Customize the recipe to your liking! Swap out the pepper jack cheese for cheddar. Add in black beans and corn. Make it how you like it!

Chicken Enchilada Dip: Oven Bake or Slow Cook

Love Chicken Dip Recipes? Check out my:

• Buffalo Chicken Dip
• Chicken Cordon Bleu Dip
• Chicken Bacon BBQ Dip
• Blush Chicken Alfredo Dip
• Hot Honey Chicken Dip

Chicken Enchilada Dip: Oven Baked or Slow Cooker

One of the most requested recipes I make during my KitchenAid on QVC demonstrations! It’s a family favorite at home too! Very flavorful, but not super spicy. It’s so easy to make – shredding the chicken with my hand mixer or stand mixer makes this recipe so easy! Take a shortcut by using rotisserie chicken.

Tina Verrelli – epicuricloud.com

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Chicken Enchilada Dip, Slow cooker Dip

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Slow Cooker Option: 2 hours hours

Servings: 15

Equipment

• 1 Baking Dish 2.5 quart or larger if oven baking
• 1 Slow Cooker 4 quart or larger if slow cooking
• 1 electric mixer (optional) I use my KitchenAid Hand or Stand Mixer with flat beater.

Ingredients

• 2 cups shredded chicken
• 8 ounces cream cheese cut into 8 cubes, room temp.
• 1 (19-ounce) can red enchilada sauce
• 1 (4-ounce) can diced green chilies
• 2 tablespoons taco seasoning
• juice of a lime approx. 2 Tablespoons
• 3 cups shredded pepper jack colby jack or cheddar cheese – divided

Optional Mix-ins:

• ½ cup frozen corn thawed
• 1 cup canned black beans rinsed and drained

Optional Toppings:

• diced red bell pepper
• sliced jalapenos
• fresh cilantro

Instructions 

Tip:

• Shred moist, warm cooked chicken with your hand mixer using your traditional beaters or in your stand mixer using your flat beater. (Then add your dip ingredients and keep mixing!)

Mix:

• Mix together shredded chicken, cream cheese, enchilada sauce, green chilies, corn, taco seasoning, lime juice and 2 1/2 cups of the shredded cheese. (plus optional mix-ins.)

Oven Bake:

• Preheat oven to 350 degrees. Spread mixture in 2-quart or larger baking dish and top with remaining cheese. Bake 25-30 minutes or until warm and bubbly.

Slow Cooker:

• Spread mixture in slow cooker. Cook on high for 1 hour. Give a stir. Sprinkle remaining cheese on top and cook for 20 minutes more on low.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 206kcal (10%) | Carbohydrates: 9g (3%) | Protein: 13g (26%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg (16%) | Sodium: 561mg (24%) | Potassium: 138mg (4%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 656IU (13%) | Vitamin C: 2mg (2%) | Calcium: 189mg (19%) | Iron: 1mg (6%)

Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!