Mexican Cheesy Chicken Dip


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Spicy, creamy, cheesy...this dip is fantastic!

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Serving Size / Yield

12 servings


  • 2 lbs. boneless, skinless chicken thighs, cubed
  • one 10-oz. can enchilada sauce
  • one 7-oz. can chopped green chilies, drained
  • 1 sm. onion, finely chopped
  • 1 lg. sweet red bell pepper, finely chopped
  • two 8-oz. pkg. cream cheese, cubed
  • one 16-oz. shredded American cheese

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In a 4- to 5-quart slow cooker sprayed with vegetable cooking spray, place chicken thighs, enchilada sauce, green chilies, onions, and pepper.  Cover and cook on low for 4-6 hours. Stir in cream cheese and American cheese and cook another 30 minutes.  Stir several times during cooking process.  Serve with chips.

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