Chicken Enchilada Dip

  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)

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