Chicken Enchilada Dip
- Reviews 2
Ready In: 3 hrs 10 mins
Serves: 20
Yields: 1 appetizer
Ingredients
- 2 (10 1/2ounce) cans cream of chicken soup
- 2 (8 ounce) cans green chilies
- 2 (10 ounce) cans red enchilada sauce
- 2 (15 ounce) cans black beans, drained
- 3 cups cooked chicken, shredded
- 2⁄3 cup ranch dressing
- 1 cup extra-sharp cheddar cheese, shredded
- 2 (8 ounce) packages cream cheese, softened and cut into cubes
Directions
- Shred and separate the canned chicken a little with a fork so that there are not any huge chunks.
- Put chicken and all of the other ingredients, except the cheeses, into a large crock pot.
- Stir together until it is a uniform mixture.
- Heat over low heat for 2 hours.
- Turn crock pot heat up to high, after 30 minutes stir in the cheddar cheese until it melts and completey incorporates.
- Continue to cook and about 20 minutes before serving, stir in cream cheese until dip is smooth and creamy.
- Taste dip at this point, and add spiciness as needed!
- Lower heat to warm setting, and stir as needed.
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