♥ Whimsical Inspirations ♥

Wednesday, February 1, 2012

Munchies Super Bowl Sunday 2012

Chicken Enchiladas &

Cheese Queso Dip

1 block of Velveeta cheese

1 can of Ro-tel (get the original)

splash of milk

1 tsp of diced jalapenos

Chicken Enchiladas

2lbs of "pulled chicken" or you can get a bag of frozen chicken fajita meat (2lbs)

2 - 8 oz. packages of Philadelphia Cream Cheese

1 - 24 oz. (large) jar of salsa; I usually go with Chi-Chi's Mild Salsa

1 stick of butter

2 - Packages of large flour tortillas

You will need two cake pans; size is around 13x9.

Preheat the oven to 350°.

First you make the cheese queso dip. Cut the block of Velveeta cheese up into small pieces. Heat the Velveeta cheese and can of Ro-tel together in large bowl. You can microwave the dip or cook on the stove top. I do prefer using the microwave, the cheese does not burn.

Second step you combine in a deep pan on the stove top, pulled chicken, both packages of Philadelphia Cream Cheese and about half the jar of salsa. Keep the other half of salsa for later to use on chips. You will heat up for about 15 minutes.

Take the two cake pans and put half a stick of butter in each one. Place the pans in the oven on 350° till the butter is melted and then remove the pans from the oven. Next you will role the chicken mixture inside the flour tortillas and place them side by side in the cake pans. Take a small portion of the Velveeta cheese dip you made and drizzle over the enchiladas. Cover the pans with foil and cook at 350° for about 45 to 50 minutes. Do not use all the cheese dip so that you have plenty left to eat with the chips.

This will make two pans of chicken enchiladas.