Just four ingredients cook in your crockpot to make a delicious appetizer dip recipe perfect to serve with tortilla chips.
Prep Time: 10 minutes
Cook Time: 10 hours
Ingredients:
- 2 lbs. boneless, skinless chicken thighs
- 10 oz. can enchilada sauce
- 2 (8 oz.) pkgs. cream cheese, softened
- 4 cups shredded Pepper Jack cheese
Preparation:
Combine chicken and enchilada sauce in a 3-4 quart crockpot. Cover and cook on low for 8-10 hours or chicken is thoroughly cooked. Using two forks, shred chicken in the sauce.
Cut cream cheese into cubes and stir into the crockpot along with the cheddar cheese and mix well. Cover and cook on low for 30 minutes, stirring twice, until mixture is blended and cheese is melted. 30 servings
Calories: 280
Fat: 19 grams
Sodium: 410 mg
