8 ounces cream cheese
2 cups shredded chicken (or canned chicken—trust us!)
1 cup enchilada sauce
1 container green chiles
1 cup, plus 1 optional additional cup, of shredded cheddar or Monterey Jack cheese
Add cream cheese, chicken, enchilada sauce, and green chiles to the slow cooker. Cook on low for 1 hour. Turn off the slow cooker, and add 1 cup shredded cheese, mixing until cheese fully melts into the dip.
You can either serve the dip as-is, or transfer it to an oven-safe dish, top with another 1 cup of cheese, and broil 3-5 minutes on high.