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.
Ingredients For Slow-Cooker Chicken Enchilada Dip Recipe
2 cup Chopped Fresh Tomatoes
1 cup Chopped Onion
2 Cloves Garlic
1 Fresh jalapeno pepper, stemmed
1 tablespoon Chili powder
1 teaspoon Ground Cumin
0.75 teaspoon Salt
1 pound Boneless, Skinless Chicken Breast
8 ounce Reduced Fat Cream Cheese
15 ounce 1 can black beans, rinsed
1 cup Corn, fresh or frozen
1 cup Shredded Sharp Cheddar Cheese
2 tablespoon Sliced scallions
Nutrition value
189
calories per serving
13 g Fat14 g Protein5 g Carbs3 g FiberOther
Current Totals
13 g Fat
14 g Protein
5 g Carbs
3 g Fiber
MacroNutrients
Carbs
5 g
Protein
14 g
Fiber
3 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
164 mg
Iron
1 mg
Vitamin A
393 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
30 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
34 mg
Manganese
0 mg
Phosphorus
173 mg
Selenium
11 mcg
Zinc
1 mg
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
