Snack: Slow-Cooker Chicken Enchilada Dip
Recipe by Lindsay Funston Enchilada sauce and pepper jack shine in this gloriously cheesy dip.
Ingredients
1 rotisserie chicken, shredded
1 15-oz. can enchilada sauce
2 c. grated pepper Jack
8 oz. cream cheese, softened
1 jalapeño, sliced
1 tbsp. Taco Seasoning
Tortilla chips, for serving
Instructions
In a slow-cooker, combine shredded chicken, enchilada sauce, pepper jack, cream cheese, jalapeño, and taco seasoning. Cover and cook on high, 1 hour.
Stir until creamy, then cook, covered, on low, 30 minutes to 1 hour.
Serve with tortilla chips.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
