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Recipe Photo for Chicken Enchilada Dip. Overhead shot of baked dip in oval stoneware baker surrounded by multi colored tortilla chips. Dip is covered in cheddar cheese and sprinkled with sliced jalapeños, diced red bell peppers and a sprinkle of cilantro.

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
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Course: Appetizer
Cuisine: American
Keyword: Chicken Enchilada Dip, Slow cooker Dip
Prep Time: 20 minutes
Cook Time: 30 minutes
Slow Cooker Option: 2 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%)
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