Hot Enchilada Dip



This version of a Velveeta style dip is packed with extra flavor, and best of all, is the start to a variety of fast, easy and fantastic entrees (see meal trail ideas at end of recipe)







INGREDIENTS

3-1/2 tablespoons Chicken Enchilada Soup Blend (recipe in the soups eCookbook Here)
1 10-ounce can diced tomatoes with green chilies 
22 ounces Velveeta cheese, cubed
1 cup milk 


DIRECTIONS

Slow Cooker Option:
  1. Place all ingredients in a slow cooker and cook on low for a couple of hours, until melted.  
  2. Stir and serve with tortilla chips. 
Stove Top Option: 
  1. In a large sauce pan combine seasoning, diced tomatoes with green chilies, cheese, and milk.
  2. Heat slowly over medium heat and stir often to prevent burning. Avoid turning up the heat to cook faster as the dip's texture may change.
  3. Serve with chips or tortillas. 
Make a double batch and plan to serve one of the meal trail ideas below another day this week.

MEAL TRAIL IDEAS:
Having this dip in the fridge makes these meal ideas fast and easy:
Chicken Queso Spaghetti
Stuffed Chicken Enchilada Peppers


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