Chicken Enchilada Dip

1. 1

   Cook the chicken and both cans of enchilada sauce in crockpot for 8 hours on low

2. 2

   Place cooked chicken and mixing bowl and shred with two forks.

3. 3

   I add about 1/2 cup of the sauce back into the meat to moisten it

4. 4

   I only use half of the chicken you can freeze the rest.

5. 5

   but if you like a lot of chicken use it all

6. 6

   Add all the ingredients in mixing bowl with chicken, stir to combine.

7. 7

   Transfer back to crockpot and cook on low for about 2 hours or until cheese is melted.

8. 8

   Serve with tortilla chips

* Per serving · 4 servings · Values may vary.

No additional tips available.