Chicken Enchilada Dip
This recipe was provided by Kaylee Ryan, LIS Administrative Assistant.
1 lb Mexican Velveeta Cheese 1 small Onion (diced)
8 oz Cream cheese 1 tsp. Garlic
8 oz Sour Cream 1 – 4.5 oz can Chopped Green Chilies
1 – 10 oz can Cream of Chicken 3-4 tbsp. Salsa
2 – 10 oz cans Chicken Breast Tortilla Chips
Melt Velveeta and cream cheese in a microwave-safe bowl. Add the cheese melt and the remaining ingredients (except Tortilla Chips) into a crockpot. Finish melting and mix/blend all ingredients. Serve warm with Tortilla Chips.