Name: Slow-Cooker Chicken Enchilada Dip
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 12 to 14 servings
Ingredients: 2 cups shredded pepper Jack cheese (about 6 ounces); 2 cups shredded medium-sharp Cheddar cheese (about 6 ounces); 1 tablespoon cornstarch; 4 cups shredded chicken from 1 rotisserie chicken; 12 ounces cream cheese, at room temperature; 1/2 cup sour cream, plus 1 tablespoon more for topping; 1 cup medium-spicy red enchilada sauce; One 4-ounce can hot diced green chiles, undrained; 4 scallions, whites and light green parts chopped, dark green tops thinly sliced; 1/2 teaspoon garlic powder; 1/4 teaspoon ground cumin; 1/4 teaspoon chile powder; 1/4 teaspoon kosher salt; 3/4 cup shredded extra-sharp Cheddar; Chopped fresh cilantro, for garnish; Lime wedges and hot sauce, for serving; Tortilla chips and corn chips, for dipping

Directions

Special equipment:

a 4- or 6-quart slow cooker

Toss the pepper Jack, medium-sharp Cheddar and cornstarch in a large bowl. Add the chicken, cream cheese, 1/2 cup sour cream, enchilada sauce, green chiles, scallion whites and light green parts, garlic powder, cumin, chile powder and salt and stir vigorously to combine. Transfer to a 4- or 6-quart slow cooker and cook on high for 1 hour 20 minutes, stirring halfway through. Stir once more, then sprinkle the extra-sharp Cheddar over the top. Cover and cook for an additional 10 minutes to melt.
Meanwhile, mix the remaining 1 tablespoon sour cream with 1 teaspoon water until smooth. Once the cheese has melted, turn the slow cooker to the warm setting, then drizzle the sour cream over the top and garnish with the scallion greens and cilantro. Serve with lime wedges and hot sauce on the side and tortilla chips and corn chips for dipping.

Cook’s Note

We like medium-sharp Cheddar in the base of the dip for just the right amount of tang without graininess, while a topping of extra-sharp Cheddar delivers a bold, cheesy finish.