| | Directions | | Combine chicken and enchilada sauce in a 3 to 4 qt crock pot. Cover and cook on low for 8-10 hours or until chicken is thoroughly cooked. Using two forks, shred chicken in the sauce. Cut cream cheese into cubes and stir into the crock pot along with the pepper jack cheese and mix well. Cover and cook on low for 30 minutes, stirring twice, until mixture is blended and cheese is melted. Makes 30 servings. |
|
|
| Ingredients | | - |  | 2 pounds boneless, skinless chicken thighs |
| - | | 1 can enchilada sauce (10 ounce can) |
| - | | 2 packages cream cheese, softened (8 ounce pkgs.) |
| - | | 4 cups shredded pepper jack cheese |
| |
| |
