Chicken Enchilada Dip is a delicious and easy Slow Cooker appetizer or snack recipe. It takes only (20) minutes to prepare and (3-1/4) hours to cook. Ingredients include: boneless chicken, cream cheese, Cheddar cheese, black beans, corn, onions and tomatoes. It is also well seasoned.
Prep Time: 20 Minutes.
Cooking Time: 3-1/4 Hours.
2 cups chopped fresh tomatoes (about 2 medium)
1 cup chopped onion
2 cloves garlic
1 fresh jalapeño pepper, stemmed
1 Tbsp chili powder
1 tsp ground cumin
3/4 tsp salt
(1 lb) boneless, skinless chicken breasts
1 (8 oz) bar reduced-fat cream cheese
1 (15 oz) can black beans, rinsed
1 cup corn, fresh or frozen (thawed)
1 cup shredded sharp Cheddar cheese
2 Tbsp sliced scallions
2 Tbsp chopped fresh cilantro
1. Combine tomatoes, onion, garlic, jalapeño, chili powder, cumin and salt in a blender. Puree until smooth.
2. Pour the sauce mixture into a 5 to 6 quart slow cooker. Nestle the chicken into sauce mixture. Cover and cook on HIGH 3 hours or LOW for 6 hours.
3. Remove the chicken and shred using two forks. Stir chicken back into sauce mixture in slow cooker. Add in the cream cheese, beans, corn and Cheddar cheese. Stir to combine. Cover and cook on HIGH until the cheese is melted and the sauce is hot, 10 to 15 minutes.
4. Serve the dip topped with scallions and cilantro.
Suggestion: Serve with baked tortilla chips.
NOTE: Any leftovers may be covered and refrigerated for up to (1) day. Reheat before serving.
Recipe provided by: WorldWide Recipes