Sour Cream Chicken Enchilada Dip
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
1 crockpot
ingredients
- 3 can cream of chicken soup
- 453.59 g container sour cream
- 1 can Rotel tomatoes & chilies
- 283.49 g can valley fresh chicken, drained
- mild cheddar cheese, shredded
- monterey jack cheese, shredded
directions
- Mix all ingredients in crockpot.
- Heat thoroughly. Stir occasionally.
- Serve over chips topped with cheeses.
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Reviews
-
FOR THOSE OF YOU WHO HAVE NOT MADE THIS RECIPE...WHAT ARE YOU WAITING FOR? I can't believe that a recipe as simple as this one can produce the flavor it did today. I mixed everything in my crockpot the night before and put it in the fridge and took it to work the next morning. While I was heating it up the aroma filled the whole office and everyone kept asking what smells so good. I added a little ground cumino, chili powder, garlic powder and salt & pepper because I love cooking with those spices. I did however have to add some cornstarch to thicken it up a bit but my end result was absolutely FANTASTIC!!! When you eat this dip with tortilla chips you would swear you're eating enchiladas. I am very impressed with this recipe and my co-workers are already asking me to bring it to another potluck next week. Great recipe...thanks for sharing.
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RECIPE SUBMITTED BY
Young Living in Tex
Highland Village, Texas