"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchilada Dip Recipe

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Chicken Enchilada Dip image
Abbie (16) and Tracey in Vegas

 

This recipe for Chicken Enchilada Dip, by , is from The Stuckey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracey Schoenberger (Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
16 oz cream cheese
10 oz green enchilada sauce
4.5 oz chopped green chilies
12.5 oz can of chicken
8 oz cheese, for spicier use pepper jack. I use cheddar or monterrey jack with colby mix.

Directions:
Directions:
Grab crock pot and slice cream cheese into 1-2 inch pieces. Place all of the ingredients in the crock pot and place on high or low, depending on how fast you are wanting to cook. Stir every 20-30 min to prevent scorching of cheese. Serve once cheese of completely mixed with tortilla chips. (If still lumpy, cream cheese is not completely melted yet.)

Personal Notes:
Personal Notes:
This will make 1/2 a crock pot full. For pot-luck I would often double the batch and take to school functions and would never come home with any leftovers. One of my daughter's favorites.

 

 

 

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