Here are 2 new wonderful recipes I made this week (love being on vacation!)
MIGHT MEATY NACHOS
1 box of Velveeta
1 can of Rotel
1 lb. sausage, browned and drained
1 lb. hamburger, browned and drained
1 small jar of salsa (i just poured in some)
1 can cream of mushroom soup
Melt Velveeta in large pot. Add rotel, meat, salsa and soup. Mix together until heated through. Enjoy!! (If you live in Jonesboro and eat at a certain restaurant that's been known to make you FAT-you might recognize this "queso" as their "mama's"! Tastes just like theirs, but it does taste better if you cook it and then reheat it the next day; the flavors melt.
CREAMY CHICKEN ENCHILADAS
1 tbsp butter or margarine
1 can of Rotel
1 8oz. container of cream cheese (I used whipped but you can use block)*
1 8 oz. container of sour cream*
2 cups of cooked, chopped chicken breast
8 (8") flour tortillas
2 cups of shredded Colby and Monterrey Jack cheese
1 pint of whipping cream
Preheat oven to 350. Spray 9 x 13 pan. Melt butter in large skillet. Add Rotel an saute 1 min. Stir in cream cheese*, sour cream*, and chicken. Cook,stirring until all melted. Spoon chicken mixture down center of each tortilla. Roll up and place seam side down in dish. Sprinkle with cheese and drizzle with whipping cream. Cover with foil and bake for 30 min. Remove foil and bake additional 15 min. until baked golden brown.
* I only used half of the cream cheese and half of the sour cream containers.
These were both delicious
Foodie Friday and Everything Else
5 hours ago