Chicken Enchilada Dip
- Ready In:
- 3hrs 10mins
- Ingredients:
- 8
- Yields:
-
1 appetizer
- Serves:
- 20
ingredients
- 2 (10 1/2 ounce) 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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RECIPE SUBMITTED BY
<p>I am Sarah.</p>
<p>I am married to a wonderful man. He is a great Husband and Father.</p>
<p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p>
<p>I love to cook, and eat, and laugh, and drink and play.</p>
<p>I have a wonderful life.</p>
<p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p>
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<p><em>Get to know our family at www.itsavol.blogspot.com</em></p>
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