2 pounds boneless, skinless chicken thighs
1 10 ounce can enchilada sauce
2 8 ounce packages cream cheese, softened
4 cups shredded cheddar cheese
Combine chicken and enchilada sauce in a 3 to 4 quart crockpot. Cover and cook on low for 8 to 10 hours or chicken is thoroughly cooked. Cut cream cheese into cubes and stir into the crockpot along with the cheddar cheese and mix well. Cover and cook on low for 30 minutes, stirring twice, until mixture is blended and cheese is melted. 30 servings.
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