Chicken Enchilada DipJuly 27, 2008 | Email This Post Print This Post Post a Comment
2 pounds, skinless chicken thighs, cubed
1 (10 ounce) can enchilada sauce
1 (7 ounce) can chopped green chilies, drained
1 small onion, finely chopped
1 large sweet red bell pepper, finely chopped
2 (8 ounce) packages cream cheese, cubed
1 (16 ounce) shredded American cheese
In 4 to 5 quart slow cooker sprayed with vegetable cooking spray, place chicken thighs, enchilada sauce, green chilies, onion and bell pepper.
Cover and cook on LOW for 4 to 6 hours.
Stir in cream cheese and American cheese and cook another 30 minutes. Stir several times during cooking.
Serve with tortilla chips.