2-fer Tuesday.

2 Recipes You Should Know About:

We had some fun friends over for Dinner and FHE last night.

I made Chicken Enchilada Soup, Salad and a Hot Corn Dip served with tortilla chips.
The soup is a family favorite and the Corn Dip recipe is from my sister and OH SO YUMMY.

Chicken Enchilada Soup


26 oz. can cream of chicken soup
26 oz. can ranch style beans
4 oz. diced green chilies
26 oz. chicken broth
2 cans of Rotel diced tomatoes with cilantro and lime
{This gives the soup a little kick.  If you don’t like ‘kick’ then just add regular diced tomatoes.}


Rotisserie Chicken – shredded


Combine everything in a crock pot or on stove.  Can simmer all day if needed.  


Garnish with your choice of cilantro, cheese, salsa, sour cream or crushed tortilla chips.




Hot Corn Dip
{Sory no pic.  We snarfed it down too fast.}


2 cans of corn niblets
1/4 cup of diced red pepper
1 can of diced green chilies
2 cups of grated Monterey Jack cheese
2/3 cup grated Paremsan
1 cup mayonnaise


Corn Chips or Tortilla chips, for dipping


Preaheat your oven to 350 Degrees. 
Grease an 8 1/2 x 11 casserole dish.


Mix everything together until fully combined.
Spread into prepared dish and bake, uncovered, until bubbly around the edges – 
about 30-35 minutes.


Serve warm!