Combine chicken and enchilada sauce in a 3-4 quart
crock pot. Cover and cook low for 8-10 hours
Using 2 forks, shred chicken in the sauce. Cut
cream cheese into cubes and stir into the Crock-
pot along with the pepper jack cheese. Cover and
cook for 30 minutes, stirring twice until mixture
is blended and cheese is melted.
Originally Submitted
11/20/2019
0 Out of 5 from
0 reviews
You can add this Enchilada Dip recipe to your own private DesktopCookbook.
