4 cans cream of chicken soup, undiluted
1 pound of Mexican Velveeta cheese
1 can mild Ro-Tel (tomatoes & green chilies)
4 to 6 chicken breasts, cooked & cut-up
2 cups of half & half
2 cups of milk (or heavy whipping cream)
1 can black beans (rinsed & drained)
1 can whole kernel corn, drained
1/2 can (4-6 oz.) mild enchilada sauce
On the stove: Mix all ingredients together & heat thoroughly on medium low heat, stirring some while heating until cheese melts.
In the crock pot: Mix all ingredients together & heat on high for 3-4 hours or low for
5-6 hours until warm. Stir occasionally to prevent scorching.
This makes a large pot!
Serve with tortilla chips.
No comments:
Post a Comment