Recipe #8: Thanksgiving Chicken Enchilada Dip

Not the best photo, but man, was this delicious!

For the first time, I was officially assigned a dish for Thanksgiving.  Normally, my main contribution to the meal is sending out the invitation email and filling the water glasses, so this was a pretty big deal.  I was assigned appetizers!  So, I flipped through my cookbooks and, since oven space was going to be at a premium, I decided to do a slow cooker dip.  After much deliberation, I decided to go with a chicken enchilada dip.  

I gathered all of my ingredients then headed to my mom and dad's house for Thanksgiving.  After having been burned by strange can sizes before, I made sure I had all of the sizes for the cans right.  

I dumped in my chicken, bell pepper, diced chilies and tomatoes and reassured every single member of my family (separately) that YES, THE CHICKEN IS SUPPOSED TO BE RAW WHEN IT GOES IN THE CROCKPOT!  

Then, I cooked that deliciousness for about 4 hours.  Then, I added my cream cheese and my cheese.  However, at the final step, I realized that my meticulous can measurement counting had been for naught.  The recipe called for one package of cheese.  I assumed this was the regular, normal-person-sized bag.  However, this recipe's one package of cheese turned out to be the Costco family-of-seven-sized bag.  Dang it.  So, I ended up foraging my family's fridge for assorted cheese.  I came up with half a block of sharp cheddar and a few slices of American cheese.  Eventually, the final product tasted delicious.