This doesn’t have a ton to do with proper enchiladas, but the recipe I adapted it from called itself chicken enchiladas (from a 2007 community cookbook from WY), so we’re rolling with it. Enchiladas or not, it’s a tasty chicken dip covered in cheese that requires little hands-on time, so it’s hard to go wrong!

Ingredients:

• 4 chicken breasts, roughly 3 pounds
• 1 10.75 ounce can cream of chicken soup
• 3 4 ounce cans chopped green chilis
• 1 14.5 ounce can diced tomatoes with green chilis
• 1 block cream cheese
• 1 16 ounce bag shredded cheddar
• corn chips for serving, ideally the scoop shaped ones

Lightly grease a crock pot with cooking spray, then put in your chicken.

Cook on low 4-5 hours, until the chicken is easy to shred. Shred, leaving whatever liquid is in the crockpot in there.

Add all the cans plus the block of cream cheese, re-cover, and let cook another hour to soften everything, then stir together well.

Top with the cheddar, recover, and let cook at least 20 minutes to melt the cheese.

Serve with chips!

Chicken Enchilada Dip

Adapted from the Masterson’s Market Cookbook.

• 4 chicken breasts, roughly 3 pounds
• 1 can cream of chicken soup
• 3 cans chopped green chilis
• 1 can diced tomatoes with green chilis
• 1 block cream cheese
• 1 16 ounce bag shredded cheddar
• corn chips for serving, ideally the scoop shaped ones

Lightly grease a crock pot with cooking spray, then put in your chicken. Cook on low 4-5 hours, until the chicken is easy to shred. Shred, leaving whatever liquid is in the crockpot in there. Add all the cans plus the block of cream cheese, re-cover, and let cook another hour to soften everything, then stir together well. Top with the cheddar, recover, and let cook at least 20 minutes to melt the cheese.

Serve with chips!