Slow Cooker Cheesy Chicken Enchilada Bean Dip

Slow Cooker Cheesy Chicken Enchilada Bean Dip

Chicken enchiladas meet cheesy bean dip for an easy, cheesy slow-cooker dip that’s perfect for game day, potlucks and more!
  • 15 Minutes Prep
    3 Hours 15 Minutes Total
  • 12 Servings

Ingredient List

  • 2 cans (16 oz each) Old El Paso™ traditional refried beans
  • 1 can (19 oz) Old El Paso™ mild enchilada sauce
  • 2 cups chopped deli rotisserie chicken
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 8 oz Kraft™ Velveeta™ prepared cheese product, cut into 1/2-inch cubes
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 2 plum (Roma) tomatoes, diced
  • 2 green onions, thinly sliced
  • Tortilla chips, as desired

Preparation

  1. Spray 3- to 3 1/2-quart slow cooker with cooking spray. In large bowl, mix beans, enchilada sauce, chicken and taco seasoning mix. Stir in the cubed cheese. Pour into slow cooker.
  2. Cover; cook on Low heat setting 3 to 4 hours or until bubbling. Stir.
  3. Top with shredded cheese, tomatoes and green onions. Serve with chips.

Expert Tips

  • Trademarks referred to herein are the properties of their respective owners.
  • When using fresh tomatoes out of peak season, opt for Roma tomatoes. They are consistently better than other varieties during the winter and spring months.
  • Like it hot? Use medium enchilada sauce.

Nutrition

1 Serving: Calories 200 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 890mg; Potassium 170mg; Total Carbohydrate 12g (Dietary Fiber 2g); Protein 13g % Daily Value: Vitamin A 15%; Vitamin C 2%; Calcium 20%; Iron 6% Exchanges: 1 Starch, 1/2 Lean Meat, 1 High-Fat Meat Carbohydrate Choices: 1

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