Crock Pot Chicken Enchilada Dip (Print Version)

# Ingredients:

→ Base

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

# Instructions:

01 - Mix all ingredients in medium bowl until well blended.
02 - Pour into 1½ quart or larger crock pot.
03 - Cook on high for 2 hours, stirring occasionally.
04 - Reduce to low or warm setting until serving.

# Notes:

01 - Makes 3 cups of dip

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