Crockpot Enchilada Dip
2 lbs. boneless, skinless chicken thighs
10 oz. can enchilada sauce
2 (8 oz.) pkgs. cream cheese, softened
4 cups shredded Pepper Jack cheese
Combine chicken and enchilada sauce in a 3-4 quart crockpot. Cover and cook on low for 8-10 hours or chicken is thoroughly cooked. Using two forks, shred chicken in the sauce.
Cut cream cheese into cubes and stir into the crockpot along with the cheddar cheese and mix well.
Cover and cook on low for 30 minutes, stirring twice, until mixture is blended and cheese is melted. 30 servings