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