- 2 lbs. boneless, skinless chicken
- 10 oz. can enchilada sauce
- 2 (8 oz.) packages cream cheese, softened
- 4 cups shredded Pepper Jack cheese
Combine chicken and enchilada sauce in a crock pot. Cover and cook on low for 8-10 hours or until chicken is thoroughly cooked. Shred chicken in the sauce. Cut cream cheese into cubes and stir into the crock pot along with the shredded cheese and mix well. Cover and cook on low for 30 minutes, stirring occasionally, until mixture is blended and cheese is melted.
Makes approximately 28 servings.