Crockpot Enchilada Dip ( Only 4 ingredients )

Crockpot Enchilada Dip


  1. 2 pounds boneless, skinless chicken thighs
  2. 1 (10-ounce) can enchilada sauce
  3. 2 (8-ounce) packages cream cheese (softened)
  4. 4 cups Pepper Jack cheese
Crockpot Enchilada Dip

Instructions :

  1. Combine the chicken and enchilada sauce in a 3-4 quart crockpot. Cover and cook on low for 20 minutes or chicken is thoroughly cooked.
  2. Using two forks, shred chicken in the sauce.
  3. Cut the cream cheese into cubes and stir into the crockpot along with the Pepper Jack cheese and mix well. Cover the slow cooker and cook on low for 30 minutes, stirring twice, until mixture is blended and cheese is melted.
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