Crockpot Creamy Green Chili Chicken Enchilada Dip
This makes a giant portion, so feel free to half the recipe for a smaller group.
Ingredients:
6 cups cooked chicken
1 onion, diced
16 oz (4 cans) roasted diced green chilis
8 oz cream cheese
½ cup sour cream
24 ounces shredded Monterey Jack cheese
Spices
1 tablespoon chicken bouillon
2 teaspoons cumin
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon red pepper flakes
Directions:
Reserve 1 cup of cheese to top with at the end.
Pop everything in the crockpot on high for 2 hours stirring occasionally. Before serving top with remaining cheese to melt. Serve with sturdy tortilla or corn chips or with tortillas to make self-serve tacos.
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