1 10oz can enchilada sauce
8 oz salsa (flavor and heat level of choice)
1 (8 oz) package cream cheese
1 8oz tub sharp cheddar spreadable cheese
2-3 (8 oz) packages Colby-Jack cheese, shredded
1/4 cup chopped cilantro leaves
Chalula (or your favorite) hot sauce, to taste

Heat enchilada sauce and salsa over medium heat until bubbly. Add cream cheese, tub of spreadable cheese and cilantro. Cook over medium heat, stirring frequently and do not allow to boil, until cheese has melted. Slowly stir in shredded cheese and cook until completely melted and desired consistency is reached. If dip is too thick add more salsa, if too thin add more shredded cheese and adjust the heat with hot sauce if desired.

Put in small crock pot on low to keep warm. Best served hot with warm chips.

Submitted by: J9