Crock-Pot Chicken Enchilada Dip (Print Version)

# Ingredients:

→ Dip

01 - 2 cups shredded cooked chicken
02 - 1 can (10¾ ounces) condensed cream of chicken soup
03 - 1 cup shredded Cheddar cheese
04 - 1 can (5 ounces) evaporated milk
05 - ½ cup finely chopped celery
06 - ⅓ cup finely chopped onion
07 - 1 can (4 ounces) chopped green chilies
08 - 1 packet (1 ounce) taco seasoning

# Instructions:

01 - In medium bowl, combine all ingredients until well blended.
02 - Pour mixture into 1½ quart or larger slow cooker.
03 - Cook on high for 2 hours, stirring occasionally.
04 - Reduce heat to low or warm setting until serving.

# Notes:

01 - Great with tortilla chips or crackers
02 - Can use rotisserie chicken

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