Crock Pot Chicken Enchilada Dip
Servings 3 cups
Ingredients
- 2 cups shredded cooked chicken
- 1 10 3/4 ounce can condensed cream of chicken soup
- 1 cup shredded Cheddar cheese
- 1 5 ounce can evaporated milk
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped onion
- 1 4 ounce can chopped green chilies
- 1 1 ounce packet taco seasoning
Instructions
- In a medium bowl combine all the ingredients until well blended.
- Pour into a dip size ( 1 -1/2 quart or larger) crock pot.
- Cook on high for 2 hours, stirring occasionally.
- Place on low or warm until serving.