Cheesy Chicken Enchilada Dip

1 (14 ounce) can enchilada sauce (I use Old El Paso)

1 (10 1/2 ounce) can cream of chicken soup

8 ounces cream cheese, softened

1 cup  cheddar cheese, shredded

2 cups cooked chicken breasts, shredded

1 (4 ounce) can green chilies, diced

Tortilla chips

Directions for Crock Pot:

In a medium mixing bowl, blend together the cream of chicken soup and the cream cheese, breaking the cream cheese up with the back of the spoon, if necessary.

Add cream cheese/soup mixture to crockpot.

Carefully add enchilada sauce, chicken, chiles and cheddar cheese to the crock pot.

Heat on low for 1 hour, stirring occasionally. (Remember, this will differ by crockpot, so please take your own crockpot into account!)

This method is great for parties!