Chicken Enchilada Dip

• 2 lbs boneless skinless chicken thighs, cubed
• 1 (10 ounce) can enchilada sauce
• 1 (7 ounce) canchopped green chilies, drained
• 1 small onion, finely chopped
• 1 large red sweet bell pepper, finely chopped
• 2 (8 ounce) packages cream cheese, cubed
• 1 (16 ounce) packageshredded American cheese
• cayenne pepper, to taste

1. In a 4-5 quart slow cooker sprayed with vegetable cooking spray, and place chicken thighs, enchilada sauce, green chilies, onion, and bell pepper in slow cooker.
2. Cover and cook on low for 4-6 hours.
3. Stir in cream cheese and American cheese and cook another 30 minutes.
4. Stir several times during cooking.
5. Serve with tortilla chips.

chicken thighs, enchilada sauce, green chilies, onion, red sweet bell pepper, cream cheese, american cheese, cayenne pepper

Taken from www.food.com/recipe/chicken-enchilada-dip-327598 (may not work)