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.