With this weekend bringing in the much cooler weather, what's more comforting then warm, cheesy, delicious enchilada dip? This easy recipe is great as a weekend relaxing snack or even holiday parties! What's even better is it's all don in your crock-pot! Try it today.


You Will Need:

2 lbs. of boneless / skinless chicken thighs
10 oz. can enchilada sauce
2 (8 oz.) packages of cream cheese, softened
4 cups shredded Cheddar or Pepper Jack cheese


Combine chicken and enchilada sauce in a 3-4 quart crock-pot. Cover and cook on low for 8-10 hours or chicken is thoroughly cooked. Shred chicken with two forks and add to sauce.

Gather cream cheese and cut into small cubes. Combine cheddar or jack cheese and slowly stir into the crock-pot. Mix thoroughly. Cover and cook on LOW heat for approx 25 minutes. Check and stir until all cheese is melted and combined.

Serves 12-15.