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6 servings, 3/4 cup each
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Prepare using extra lean ground beef and 2% Milk VELVEETA.
Prepare as directed, substituting 2 cups chopped cooked chicken for the browned ground beef, and 1 can (10-3/4 oz.) condensed cream of chicken soup for the corn.
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350°F oven 30 min. or until heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
this was a very tasty and easy *********. I made it ALMOST as written, I simmered my beef in enchilada sauce for some of the "enchilada" flavor before I mixed everything else in. My family gave it a thumbs up and said they would be happy for me to make again as is, no changes. Yay!!
So I can't comment on the recipe as is because I altered it to fit my family. But what I can say is the base recipe is so adaptable that it's perfect for any family. So because of this I will add it to my rotation and change it up and my husband will always think it's something new. You do need to add some sort of spice or it is pretty bland. I added black beans and frozen corn to it with taco spice and it was so good!