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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 8 |
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Ingredients:
2 lbs boneless skinless chicken breasts, diced |
8 ounces cream cheese |
8 ounces green chili peppers, 1 can |
1 cup cheddar cheese |
1/4 teaspoon ground cumin |
1/4 teaspoon chili powder |
1/4 cup water |
2 tablespoons salsa, green chili |
1 cup monterey jack pepper cheese, shredded |
Directions:
1. Cook chicken over medium heat until done.
2. Mix water and spices in a mason jar. Shake well. Add to meat mixture. On low heat in a small pan, melt cream cheese. Add green chili salsa and green chilies. Simmer 2 minutes. In a bowl combine all ingredients save the cheese. Mix well.
3. In a ziplock baggy mix cheeses. In a 3 quart crockpot layer with mixture and then 1/4 cheese. Do this until out of ingredients. Cook on low for 3 hours or until cheese is melted and bubbly. Serve with sour cream.
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