Chicken Enchilada Verde Dip
This finger-licking-good dip will have you grabbing a spoon instead of chips. Hot dip made with all the wonderful flavor you get in a Chicken Enchilada Verde. Juicy grilled chicken, tomatillos, green bell peppers, cilantro, and jalapeno, all mixed with cream cheese and lots of Monterrey Jack.
Hot cheesy deliciousness!
Speaking of “finger-licking-good” …
Here is a little tip: DON’T lick your fingers right after mincing jalapenos!
Yes, this tip does come from experience and it was not a pleasant one. You know how sometimes (okay, all the time) you are happily cooking and grooving, everything is smelling delicious, and you are so into it that you’re not even thinking about the consequences of your actions? You’re mincing a big, beautiful jalapeno and adding it to the dish. You go to grab another ingredient and realize that your fingers are still juicy so you lick them….MISTAKE!
Your mouth suddenly burst into flames and you realize just how much of a wuss you are when it comes to spicy stuff. God forbid you have company over and you have to keep your cool instead of running around the kitchen, screaming like a fire alarm. Running to the fridge for milk only to realize you have less than a cup of milk left. Then you have to make a decision, drink the milk to put out the fire or save it for your toddler because it’s almost dinner time?
Fastest decision ever….gulp the milk and drag your butt to the store to get more.
Luckily, this dip is so delicious (and the fire in your mouth will be out by the time it’s done) that it’s worth it!
Enjoy this tasty appetizer with your choice of chips or veggies. Just make sure to wait for it to cool down a bit or you’ll have another fire to deal with!
Slow Cooker Chicken Enchilada Cheese Dip
Ingredients
- 1 rotisserie chicken (weight is about 2 lbs)
- 16 oz cream cheese
- 1 large red bell pepper
- 1 yellow onion
- 3 large jalapeno peppers
- 2 poblano peppers
- 4 garlic cloves
- 2 tsp cumin
- 2 tsp paprika
- salt
- 10 oz Enchilada sauce can
- 2 cups Mexican shredded cheese mix
Instructions
- Preheat a medium cooking pan over medium heat. Add a little bit of oil for cooking the veggies.
- Take the seeds out of all peppers and slice them thinly. Slice onion thinly as well. Add all veggies to the pan and saute until softened and golden brown. Transfer veggies to the slow cooker.
- Take all the meat off chicken, discarding all bones and skin. Mince chicken meat and add it to the slow cooker.
- Add cream cheese, enchilada sauce, cumin, paprika, and salt to the slow cooker as well.
- Cover and cook on high for 30-45 minutes.
- Stir everything together until evenly incorporated. Add Mexican cheese mix and stir well.
- Cover and cook on low for about 2 hours.
Nutrition
Categories:
Appetizers, Chicken, Cinco de Mayo, Dips, Gluten Free, Mexican and Tex-Mex, Super Bowl Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I am wondering what size baking dish to use for this? Making for two different parties and want to make sure I have the right dish!
Hi Candice!
The such I used here, I am actually not sure about. It’s just pretty and nice from oven to table. You can use like a 1.5 to 2 quart dish and your should be fine. I hope you like it!
Thank you 🙂
Even worse? Mincing habaneros and then rubbing your eyes… yea, I learned that lesson the hard way. Very painful. I don’t recommend it. Hahahahaha…. but this dip, oh my goodness it looks AMAZING!!!! Pinning!
I was going to say the exact same thing. I didn’t even rub my eye. I used the back of my arm to “scratch” an itch on my forehead. Being sure to be extra careful not to use my hands, which were covered in jalapeno juice. At that PRECISE moment, a drop of jalapeno juice fell from the tip of my finger to the corner of my eye. Some of the worst pain I have ever felt. Haha
This dip looks fantastic, saving this recipe right now!
OUCH! That is some bad luck! I’m so sorry, must have been awful!
Thank you, Katie!
Oh gosh, yes! The eyes would be so bad!! I’ve been so lucky with it so far…knock on wood!
Thank you so much, Chris!
This looks amazing, delicious, cheesy etc!! This recipe came over on my Bloglovin feed and I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds .
Thank you so much, Lori! So sweet of you!
Oh my does this ever look good. I love hot stuff and so does our whole family. This will be great at our next gathering. As always your photos are fantastic. By the way, you told us how to put out the fire, how to you keep the weight off after eating all of the delicious recipes you keep producing??
I hope you will make it, Marisa!
Haha, I run 🙂 (and have people to help me eat it!)
If you like it hot, add a a little bit of red pepper flakes when you make it!
This sounds so good! Must make soon! Pinned!
I hope you will, Jaren! Thank you!!
This is my kind of dip Jyuba, it’s cheesy, spicy and creamy. Love it, could probably just eat it for dinner!
Always good any time of the day! (Had some for breakfast too 😉 )
Thank you, Tanya!
I don’t think I’d even need the chips! it looks amazing lyube
Just a spoon, that’s all!
Thank you, Heather 🙂
I pinned this under appetizers. But for me I could just flat out eat it for a main dish. Oh my it looks beyond delicious. Definitely one of those ‘pig out’ recipes.
I love having appetizers for dinner! Definitely can have it any time 🙂
Thank you so much, Carol!