Crockpot Creamy Green Chili Chicken Enchilada Dip

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.