Crockpot Enchilada Dip

2 lbs cooked, cut up chicken
1 10oz can enchilada sauce
2 8oz packages cream cheese, softened
4 cups shredded pepper jack cheese

Combine chicken and enchilada sauce in a 3-4 quart crockpot.  Cut cream cheese into cubes and stir into the crockpot along with the pepper jack cheese.  Mix well.

Cover and cook on low for 30 minutes, stirring until mixture is blended and cheese is melted.

Serve with tortilla chips.

Makes about 30 servings.