Chicken Enchilada Dip

Name: Chicken Enchilada Dip
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 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

Kristina @cook_3515722

I've Been making this dip for years now and everyone loves it!! You can get everything ready the day before and throw it in the crock pot when you get home.

Kristina @cook_3515722

I've Been making this dip for years now and everyone loves it!! You can get everything ready the day before and throw it in the crock pot when you get home.

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Ingredients

20 mins

8 servings

1 lbChicken breasts, trimmed, and cut into large chunks
210 oz. Cans of red enchilada sauce
1 canCream of chicken soup
4 ozCan of chopped and peeled green chilies
5 ozCan of evaporated milk
1/4 cupDiced onion
2 cupShredded Mexican cheese
1 1/2 tbspTaco seasoning

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Steps

20 mins

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. I add about 1/2 cup of the sauce back into the meat to moisten it
3

I only use half of the chicken you can freeze the rest. but if you like a lot of chicken use it all
4

Add all the ingredients in mixing bowl with chicken, stir to combine.
5

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