Cheesy Chicken Enchilada Dip!

Ingredients

• 1 (14 ounce) can enchilada sauce (I use Old El Paso)

• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
• 8 ounces fat free cream cheese, softened
• 1 cup reduced-fat cheddar cheese, shredded
• 2 cups cooked chicken breasts, shredded

• 1 (4 ounce) can green chilies, diced
• tortilla chips

Directions

1. 1

   For the microwave:.

2. 2

   In a large microwave-safe bowl, blend together the cream of chicken soup and the cream cheese, breaking the cream cheese up with the back of the spoon, if necessary.

3. 3

   Carefully add enchilada sauce, chicken, chiles and cheddar cheese.

4. 4

   Heat in microwave for 2 minutes.

5. 5

   Remove with hot pads and stir.

6. 6

   Return to microwave and heat for 1 minute intervals, removing from microwave to stir, until the cheese is completely melted and the dip is heated all the way through.

7. 7

   Directions for Crock Pot:.

8. 8

   In a medium mixing bowl, blend together the cream of chicken soup and the cream cheese, breaking the cream cheese up with the back of the spoon, if necessary.

9. 9

   Add cream cheese/soup mixture to crockpot.

10. 10

    Carefully add enchilada sauce, chicken, chiles and cheddar cheese to the crock pot.

11. 11

    Heat on low for 1 hour, stirring occasionally. (Remember, this will differ by crockpot, so please take your own crockpot into account!).

12. 12

    This method is great for parties!