Crockpot Chicken Enchilada Dip with Oaxaca Cheese Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use freshly shredded cheese rather than pre-shredded bags, which often contain anti-caking agents that affect melting. Oaxaca cheese is ideal because it melts into long, stretchy strands.

If you can't find Oaxaca, mozzarella is a good substitute. To make the dip extra creamy, let the cream cheese come to room temperature before adding it to the slow cooker. This helps it blend smoothly without lumps.

Serve the dip directly from the Crockpot to keep it warm throughout your party. If you're transporting it, use a slow cooker with a locking lid or transfer to a serving dish and keep warm in a chafing dish.

For a fun twist, offer a variety of dippers: tortilla chips, pita chips, or sliced baguette. The dip also makes a great topping for nachos or baked potatoes. Leftovers can be stored in the refrigerator and reheated gently.

Variations

• Spicy Chorizo Version: Swap the chicken for 1 pound of cooked, crumbled chorizo (or ground beef) and use pepper Jack cheese instead of cheddar. Add a diced jalapeño for extra heat. Cook as directed, but ensure the meat is fully cooked before adding to the slow cooker.
• Green Enchilada Version: Use green enchilada sauce instead of red for a tangy, slightly milder flavor. Substitute the cheddar with Monterey Jack cheese and add a can of diced green chiles. Garnish with fresh cilantro and a squeeze of lime.
• Vegetarian Black Bean Version: Omit the chicken and add 2 cups of drained and rinsed black beans. Use a vegetarian enchilada sauce and add a cup of corn kernels. The rest of the recipe stays the same. Cook until the beans are heated through and the cheese is melted.
• Creamy Sour Cream Swirl: After cooking, stir in 1/2 cup of sour cream (or Mexican crema) just before serving to add extra tang and creaminess. This is not shown in the video but is a delicious option. Do not add the sour cream during cooking, as it may curdle.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or enchilada sauce to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly on the stovetop or in the microwave.

Reheat

Reheat in the microwave in 30-second bursts, stirring between, or in a saucepan over low heat. Add a little milk or enchilada sauce if the dip is too thick.

Let the dip cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The dip will thicken as it cools; add a splash of milk or enchilada sauce when reheating to restore a creamy texture. Reheat in the microwave in 30-second intervals, stirring between, or in a small saucepan over low heat. Do not leave the dip at room temperature for more than 2 hours.

You can assemble the dip up to 1 day in advance by combining all the ingredients in the Crockpot insert and storing it covered in the refrigerator. When ready to cook, place the insert in the slow cooker and cook on HIGH for 90 minutes, or until bubbling and hot.

If starting from cold, you may need to add 15-20 minutes to the cooking time. Alternatively, cook the dip fully, then cool and refrigerate; reheat gently before serving.

Serving ideas

Serve the dip hot, straight from the Crockpot, with a generous pile of tortilla chips for scooping. Top each serving with a sprinkle of fresh cilantro and a few cubes of avocado for a bright, fresh finish. The avocado adds a creamy texture that complements the rich, cheesy dip. For a more substantial appetizer, offer small flour tortillas or warm corn tortillas for wrapping the dip into mini tacos.

This dip is perfect for game day, movie night, or any casual get-together. Set out small bowls of extra toppings like salsa, sour cream, or pickled jalapeños so guests can customize their servings.

If you have leftovers, use them as a filling for quesadillas or as a topping for baked potatoes. The flavors are bold enough to stand on their own, so it pairs well with cold drinks like beer or a citrusy margarita.

Frequently asked questions

Recipe card

Crockpot Chicken Enchilada Dip with Oaxaca Cheese

Prep 10 minCook 1 h 30 minTotal 1 h 40 minServes 12

Ingredients

• 3 cups shredded rotisserie chicken
• 2 cups red chili enchilada sauce
• 8 oz cream cheese
• 2 cups shredded Oaxaca cheese
• 2 cups sharp cheddar cheese, shredded
• 1 can black olives, drained
• tortilla chips, for serving
• 1 avocado, diced, for serving
• fresh cilantro, chopped, for serving

Instructions

1. Add the shredded rotisserie chicken, red chili enchilada sauce, cream cheese, shredded Oaxaca cheese, sharp cheddar cheese, and drained black olives to the Crockpot insert. Use a spoon or spatula to gently stir everything together until the cream cheese is distributed and the mixture is well combined.
2. Place the lid on the Crockpot and set it to HIGH. Let the mixture cook for 90 minutes. Do not lift the lid during cooking, as this releases heat and extends the cooking time.
3. After 90 minutes, remove the lid and stir the dip gently. The cheese should be fully melted and the sauce should be smooth and creamy. Continue stirring until the mixture is well combined and has a ribbon-like consistency when the spoon is lifted.
4. Insert an instant-read thermometer into the center of the dip. The internal temperature should reach at least 165°F (74°C) to ensure the chicken is fully heated through. If it hasn't reached that temperature, cover and cook for another 15 minutes, then check again.
5. Spoon the hot dip into a serving bowl or serve directly from the Crockpot. Top with diced avocado and chopped fresh cilantro. Serve immediately with tortilla chips for dipping.

Contains: milk, gluten

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

6 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.