Chicken Enchilada Dip

• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (8 ounce) cans green chilies
• 2 (10 ounce) cans red enchilada sauce
• 2 (15 ounce) cans black beans, drained
• 3 cups cooked chicken, shredded
• 23 cup ranch dressing
• 1 cup extra-sharp cheddar cheese, shredded
• 2 (8 ounce) packages cream cheese, softened and cut into cubes

1. Shred and separate the canned chicken a little with a fork so that there are not any huge chunks.
2. Put chicken and all of the other ingredients, except the cheeses, into a large crock pot.
3. Stir together until it is a uniform mixture.
4. Heat over low heat for 2 hours.
5. Turn crock pot heat up to high, after 30 minutes stir in the cheddar cheese until it melts and completey incorporates.
6. Continue to cook and about 20 minutes before serving, stir in cream cheese until dip is smooth and creamy.
7. Taste dip at this point, and add spiciness as needed!
8. Lower heat to warm setting, and stir as needed.

cream of chicken soup, green chilies, red enchilada sauce, black beans, chicken, ranch dressing, cheddar cheese, cream cheese

Taken from www.food.com/recipe/chicken-enchilada-dip-398721 (may not work)