Chicken Enchilada Dip

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (8 ounce) cans green chilies
• 2 (10 ounce) cans red enchilada sauce
• 2 (15 ounce) cans black beans, drained
• 3 cups cooked chicken, shredded
• 2/3 cup ranch dressing
• 1 cup extra-sharp cheddar cheese, shredded
• 2 (8 ounce) packages cream cheese, softened and cut into cubes

Recipe

• 1 shred and separate the canned chicken a little with a fork so that there are not any huge chunks.
• 2 put chicken and all of the other ingredients, except the cheeses, into a large crock pot.
• 3 stir together until it is a uniform mixture.
• 4 heat over low heat for 2 hours.
• 5 turn crock pot heat up to high, after 30 minutes stir in the cheddar cheese until it melts and completey incorporates.
• 6 continue to cook and about 20 minutes before serving, stir in cream cheese until dip is smooth and creamy.
• 7 taste dip at this point, and add spiciness as needed!
• 8 lower heat to warm setting, and stir as needed.