Slow-Cooker Enchilada Dip

image_pdfimage_print

 

 

INGREDIENTS

  • 1 rotisserie chicken, shredded
  • 1 15-oz. can enchilada sauce
  • 2 c. pepper jack, grated
  • 8 oz. cream cheese, softened
  • 1 jalapeño, sliced
  • 1 tbsp. Taco Seasoning
  • Tortilla chips, for serving

DIRECTIONS

  1. In a slow-cooker, combine chicken, enchilada sauce, pepper jack, cream cheese, jalapeño, and taco seasoning. Cover and cook on high, 1 hour.
  2. Stir until creamy, then cook, covered, on low, 30 minutes to 1 hour.
  3. Serve with tortilla chips.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach