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. You can make this up to one day ahead and reheat when you are ready to serve .
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Ingredients
- 2 cups fresh tomatoes
- 1 cup chopped onion
- 2 cloves garlic
- 1 fresh jalapeno
- 1 tablespoon chilli powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1 pound chicken breast boneless, skinless
- 8 oz cream cheese
- 15 oz black beans rinsed
- 1 cup corn fresh or frozen
- 1 cup cheddar cheese
- 2 tablespoons scallions sliced
- 2 tablespoons cilantro fresh chopped
Ingredients
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Instructions
- Combine tomatoes, onion, garlic, jalapeño, chili powder, cumin and salt in a blender. Puree until smooth.
- Pour the sauce into a 5- to 6-quart slow cooker. Nestle chicken into the sauce. Cover and cook on High for 3 hours or on Low for 6 hours.
- Remove the chicken and shred using two forks. Stir the chicken back into the sauce in the slow cooker. Add cream cheese, beans, corn and Cheddar.
- Stir to combine. Cover and cook on High until the cheese is melted and the sauce is hot, 10 to 15 minutes.
- Serve the dip topped with scallions and cilantro.
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