Ingredients
- 3 1/2 tablespoons homemade gourmet chicken enchilada soup mix
- 1 (10 ounce) can rotel (diced tomatoes and green chilies)
- 22 ounces velveeta cheese, cubed
- 1 cup milk
Recipe
- 1 combine all ingredients in 1 1/2 quart pan.
- 2 heat slowly on medium heat, stirring often to prevent dip from burning.
- 3 serve with chips or tortillas.
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