Slow-Cooker Chicken Enchilada Dip Recipe
Recipe By EatingWell
A quick fresh-made blender enchilada sauce makes all the difference in this slow-cooker recipe for mexican cheese dip. Serve it straight from the crock pot, with tortilla chips, to keep it warm and gooey.
4.4
21 Rating -
Rate
Non Vegdiet
2hr 45minstotal
2hr 45m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooker Chicken Enchilada Dip Recipe
- 0.17 cup Chopped Fresh Tomatoes
- 0.08 cup Chopped Onion
- 0.17 Cloves Garlic
- 0.08 Fresh jalapeno pepper, stemmed
- 0.08 tablespoon Chili powder
- 0.08 teaspoon Ground Cumin
- 0.06 teaspoon Salt
- 0.08 pound Boneless, Skinless Chicken Breast
- 0.67 ounce Reduced Fat Cream Cheese
- 1.25 ounce 1 can black beans, rinsed
- 0.08 cup Corn, fresh or frozen
- 0.08 cup Shredded Sharp Cheddar Cheese
- 0.17 tablespoon Sliced scallions
Nutrition
value
value
189
calories per serving
13 g Fat14 g Protein5 g Carbs3 g FiberOther
Current Totals
- Fat13g
- Protein14g
- Carbs5g
- Fiber3g
MacroNutrients
- Carbs5g
- Protein14g
- Fiber3g
Fats
- Fat13g
Vitamins & Minerals
- Calcium164mg
- Iron1mg
- Vitamin A393mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B930mcg
- Vitamin B12< 1mcg
- Vitamin C13mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium34mg
- Manganese< 1mg
- Phosphorus173mg
- Selenium11mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell