Crock Pot Chicken Enchilada Dip – The Perfect Tailgate Food

This chicken enchilada dip has become one of my favorite game day recipes to not only make, but to eat as well. All the flavors of green chicken enchiladas mixed together and cooked in a crock pot so that it is ready to enjoy whenever you are!

I have to admit, I absolutely love football season. And although I do enjoy watching the games, it is the food that excites me more than anything.

It is the one day of the week that I splurge and eat all things that I consider tailgate food. And many of those items are dips or spreads that are not only easy to make, but also easy to serve.

In my opinion you can’t beat finger foods that taste great and require little clean up!

For example, here is a list of some of our favorite recipes that we serve along with this Chicken Enchilada Dip on Game Day:

• Buffalo Chicken Dip
• Cheesy Ranch Bean Dip
• 7 Layer Mexican Dip
• Jalapeno Popper Dip
• Slow Cooker Reuben Dip
• Instant Pot Spinach Artichoke Dip
• Slow Cooker Rotel Queso Dip
• Creamy Bacon Crack Dip
• Bacon Cream Cheese Dip
• Instant Pot Nacho Dip
• Sausage & Green Chiles Dip

Crock Pot Chicken Enchilada Dip Recipe

This recipe is extremely easy to make. The only thing that you need to prepare ahead of time is the chicken, as it needs to be cooked and shredded before being placed inside the crock pot.

Although you can certainly cook and shred your own chicken, there is a much quicker and easier way to make this recipe. Simply purchase a cooked rotisserie chicken from your local grocery store and shred the chicken when you get home.

We purchase one at least twice a month. But the key here, is to shred the meat when it is still warm. If the meat is left on the bone and refrigerated, it is much more difficult to shred.

Other than that, there is nothing else to prepare ahead of time.

Ingredients Required For Chicken Enchilada Dip

• Cream cheese
• Sour cream
• Green enchilada sauce
• Diced green chiles
• Chili powder
• Cumin
• Kosher salt
• Chicken, cooked and shredded
• Colby Jack cheese, shredded

For Serving: tortilla chips, crackers, pita chips, baguette slices and/or celery sticks.

Instructions

The first step in making this dip is to place the cream cheese, sour cream, enchilada sauce, green chiles, chili powder, cumin and salt in a small 2-3 quart slow cooker.

If you want to make a larger batch, double the recipe ingredients and use a 5 or 6 quart crock pot instead.

Next, add the shredded chicken and 3/4 cup of the Colby Jack cheese and stir. Slow cook the chicken enchilada dip on High heat setting for 2 hours, stirring occasionally. If you plan on making this earlier in the day, you can instead cook on the Low setting for approximately 4 hours. Then turn the crock pot to the Keep Warm setting until it is time to serve.

When everything has completely melted, stir one more time to blend everything together. Then top with the remaining Colby Jack cheese and place the lid back on the slow cooker until the cheese has melted.

Serve the chicken enchilada dip warm with tortilla chips, crackers, pita chips, celery sticks or spread on baguette slices. Enjoy!

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.