Slow Cooker Chicken Enchilada Dip
We're putting this Chicken Enchilada dip on our starting lineup for our Homegating party!
2 rotisserie chickens, shredded
2 15oz. cans enchilada sauce
2 c. grated Pepper Jack
2 c. grated Monterey Jack
16 oz. cream cheese, softened
2 jalapeño, sliced
2 tbsp. Taco Seasoning
1 Bag tortilla chips for serving
Combine shredded chicken, enchilada sauce, Pepper Jack, Monterey Jack, cream cheese, jalapeño, and taco seasoning in the Crock-Pot®. Cover and cook on high for 1 hour.
Stir until creamy, then cook, covered, on low, 30 minutes to 1 hour.
Sprinkle with remaining jalapeño slices and serve with tortilla chips.