14 oz chicken (shredded)
2 10 oz cans of Enchilada Sauce
1 10 oz can Rotel with chilies
1 4 oz can chopped chiles
1 32 oz block Velveeta cheese
14 oz chicken broth
Throw it all in the crock pot on low, stir when needed, serve with chips.
Submitted by: Jeana Dauer, Morgan, MN
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