Two of our favorite things: Mexican food and pasta, all in one fabulous recipe! Your family is sure to be asking for this dish many times over. Enjoy!
Tip: Since this recipe does take some preparation, I cook the meat, chop the onion and the potatoes the night before. I put the potatoes in water so they...
Creamy Chicken Enchiladas – Quick and easy creamy chicken enchiladas
- 2 lb block of Velveeta (we use the light kind - a whole box of it)
- 1 Can Rotel (we use the Mexican flavor for the spices)
- 1 Can Cream of Mushroom soup
- 1 Pound Hamburger meat
- 1 Package Taco seasoning
First you brown the ground beef and make taco meat according to package directions.
While that's cooking, haul out your slow cooker and get it set up on the counter and place in a liner.
Then cube your Velveeta cheese and throw it in the slow cooker.
Add your can of Rotel and can of soup, then set the pot to low.
Once the taco meat is finished, add that over the top of your cheese/rotel/soup mixture and let it cook on LOW for 3 hours.
Stir occasionally and once you notice a smooth texture, it's ready to eat.
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