Stir together refried beans and chicken enchilada soup mix in a 2.5-quart slow cooker. Mash beans with a fork. Stir in water.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 250mg
- Total Carbohydrates: 24g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Mega Ad March 2022