Slow Cooker Enchilada Dip
This slow cooker enchilada dip is perfect for your next party or potluck. Enchiladas are a staple in Mexican cuisine; enchilada dip takes these the flavors of enchiladas and transforms them into a creamy, cheesy, party treat. Sit back and let your slow cooker do tor work and get ready to enjoy a fiesta for your taste buds! Instructions to make this low-carb & keto friendly dip in the Instant Pot are also included.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 8 servings 1x
Ingredients
Units
Scale
- 1 pound ground meat
- 2 cups cheddar cheese, shredded
- 2 cups enchilada sauce
- 1 tablespoon taco seasoning (see blog post for homemade blend)
- 4 ounces diced green chiles
- 4 ounces cream cheese, cut into pieces
- 1 teaspoon oil of your choice
Instructions
- Heat oil large skillet over medium-high heat. Add ground meat and cook, a few minutes until no longer pink. Crumble the meat as it cooks. Drain grease and add the ground meat to the slow cooker.
- Add all the remaining ingredients. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6.
- Stir well before serving.
- Turn on the Instant Pot and select sauté. Once hot add oil and ground meat to the pot. Cook a few minutes until meat is no longer pink. Drain grease.
- Turn the Instant Pot to a medium sauté. Add the enchilada sauce, green chiles, taco seasoning, and cream cheese, stirring continuously until the cream cheese is melted. Whisk in the cheddar cheese one cup at a time and cook a few minutes until cheese is melted. You’ll need to stir this continuously as it cooks.
Nutrition
- Serving Size:
- Calories: 174
- Sugar: 5.4 g
- Fat: 5.8 g
- Saturated Fat: 3.4 g
- Carbohydrates: 7.6 g
- Fiber: 1.5 g
- Protein: 21.4 g
- Cholesterol: 47.5 mg