Place chicken, enchilada sauce and chilies in 3 1/2 to 4 quart slow cooker.
Cover & cook on low 8 - 10 hours or until chicken is cooked through. Remove pieces, cut into small dice & return chicken to slow cooker.
Stir in bell peppers, cream cheese and cheddar cheese. Cover and cook on Low about 30 minutes, stirring once or twice, until cheese is melted. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortill chips.
Dip will hold on low heat setting up to 2 hours. Stir occasionally.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (86g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 169 (72%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 59.3mg||18 %|
|Sodium 351.9mg||12 %|
|Potassium 112.8mg||3 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.7g|
|Protein 14.3g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
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