Slow cooker chicken enchilada dip

Ingredience

2 boneless skinless chicken breasts

2 cups enchilada sauce

1 cup frozen corn (or fresh or canned)

1 can black beans (drained and rinsed)

1 4-ounce can of diced green chiles

2 cups salsa

2 cups sharp cheddar cheese , divided

sour cream and cilantro , optional for topping

Pokyny

Add the chicken, enchilada sauce, corn, black beans, salsa, green chiles and 1 ½ cups of sharp cheddar cheese to the slow cooker.

Cook on low for 4 hours.

Uncover and shred chicken with two forks (its okay if the cheese gets mixed in here)

Top with last ½ cup of cheese.

Cover and let cook an additional 10 minutes until the cheese is melted.

Uncover, sprinkle with cilantro and top with sour cream and more salsa or tomatoes before serving.