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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!

chicken enchilada dip
Chicken enchilada dip made in a crock pot and served with tortilla chips.

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:

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.

shredded chicken
You can cook and shred your own chicken, but we typically use a cooked rotisserie chicken that we purchase at the grocery store.

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.

chicken enchilada dip ingredients
It is best to use a small crock pot for this recipe unless you are going to double the ingredients.

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.

chicken enchilada dip mixed
Once the mixture has melted, stir and place more cheese on top. Once it melts, you are ready 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!

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Yield: 12

Crock Pot Chicken Enchilada Dip

crock pot chicken enchilada dip

All the flavors of green chile enchiladas mixed together and cooked in a slow cooker for an easy dip recipe that is perfect for any party of game day celebration!

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 4 oz cream cheese, cut into cubes
  • 1 cup sour cream
  • 1/2 cup green enchilada sauce
  • 7 oz diced green chilies
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 3 cups chicken, cooked and shredded
  • 1 cup Colby Jack cheese, divided

Instructions

  1. Place the cream cheese, sour cream, enchilada sauce, green chiles, chili powder, cumin and salt in a small slow cooker.
  2. Add the shredded chicken and 3/4 cup of the Colby Jack cheese and stir.
  3. Cook on High Pressure for 2 hours, stirring occasionally.
  4. Once the mixture has melted and blended, top with the remaining Colby Jack cheese and place the lid back on the slow cooker until the cheese has melted.
  5. Serve with tortilla chips, crackers, celery sticks or spread on toasted baguette slices.

Notes

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 282mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 12g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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