Chicken Enchilada Dip

• 1 lb Chicken breasts, trimmed, and cut into large chunks
• 2 10 oz. Cans of red enchilada sauce
• 1 can Cream of chicken soup
• 4 oz Can of chopped and peeled green chilies
• 5 oz Can of evaporated milk
• 1/4 cup Diced onion
• 2 cup Shredded Mexican cheese
• 1 1/2 tbsp Taco seasoning

1. Cook the chicken and both cans of enchilada sauce in crockpot for 8 hours on low
2. Place cooked chicken and mixing bowl and shred with two forks.
3. I add about 1/2 cup of the sauce back into the meat to moisten it
4. I only use half of the chicken you can freeze the rest.
5. but if you like a lot of chicken use it all
6. Add all the ingredients in mixing bowl with chicken, stir to combine.
7. Transfer back to crockpot and cook on low for about 2 hours or until cheese is melted.
8. Serve with tortilla chips

chicken breasts, enchilada sauce, cream of chicken soup, green chilies, milk, onion, mexican cheese, seasoning

Taken from cookpad.com/us/recipes/344533-chicken-enchilada-dip (may not work)