Texas Queso

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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas – Quick and easy creamy chicken enchiladas

Prep Time 30 mins
Cook Time 3 hrs
Temp Low

Texas Queso

Ingredients

  • 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

Directions

  1. Step One

    First you brown the ground beef and make taco meat according to package directions.

  2. Step Two

    While that's cooking, haul out your slow cooker and get it set up on the counter and place in a liner.

  3. Step Three

    Then cube your Velveeta cheese and throw it in the slow cooker.

  4. Step Four

    Add your can of Rotel and can of soup, then set the pot to low.

  5. Step Five

    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.

  6. Step Six

    Stir occasionally and once you notice a smooth texture, it's ready to eat.

Crockin' Reviews Add Review
  1. Emily

    Easy & delicious! This was a big hit with my Oklahoman husband. ;)

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  2. Crockin Girls

    Crockin Girls

    You don’t have to use a liner, but it sure does make clean-up a heck of a lot easier!

  3. Kellyah

    Do you have to use a liner?

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  4. Judy

    Judy

    This was really good. Used less Velveeta and added about 1/2 cup pepper jack cubed, and added red pepper flakes. Also used ground turkey instead of beef. Good dip!

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  5. Made this today, so delish!!

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  6. Gena C.

    what size box of cheese ?

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