Stir together refried beans and chicken enchilada soup mix in a 2.5-quart slow cooker. Mash beans with a fork. Stir in water.
Get your dip on with this Cheesy Chicken Enchilada Dip! Made with ease in your slow-cooker for a slam dunk watch party appetizer.
Servings and Ingredients
|1 (16-oz.) can Hy-Vee spicy refried beans|
|1 (9-oz.) pkg. Shore Lunch chicken enchilada soup mix|
|2 Wholesum organic green bell pepper, seeded and chopped|
|1 (8-oz.) pkg. Hy-Vee finely shredded Mexican cheese, divided|
|Carrot sticks, for serving|
|Celery, for serving|
Things To Grab
- 2.5-quart slow cooker
Add shredded rotisserie chicken and green bell peppers. Cover and cook on HIGH for 2 hours or LOW for 4 hours or until hot and bubbly.
Stir in 1/2 package Hy-Vee finely shredded Mexican cheese. Top with red and/or yellow cherry tomatoes. Sprinkle with remaining finely shredded Mexican cheese. Serve with fresh vegetables for dipping.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 250mg
- Total Carbohydrates: 24g
- Protein: 3g
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