The Enchilada Lost its Tortilla

Chicken Enchilada Dip:

2 cups shredded and cooked chicken
1 can cream of chicken soup, undiluted
1 cup shredded Cheddar cheese
1, 5-ounce can evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can chopped green chiles
1 envelope taco seasoning

Combine all ingredients in slow cooker. Cook on low until mixture is warm and all ingredients are combined well.

(*) This recipe originally asked that you microwave it. I prefer to make the recipe in a slow cooker. Cooking times will vary depending on your slow cooker size, so watch it carefully and stir frequently.