VELVEETA ENCHILADA RECIPES

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VELVEETA® DOWN-HOME MACARONI AND CHEESE | ALLRECIP…



VELVEETA® Down-Home Macaroni and Cheese | Allrecip… image

If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.

Provided by VELVEETA Cheese

Categories     VELVEETA Cheese

Total Time 45 minutes

Prep Time 25 minutes

Yield 5 cups

Number Of Ingredients 7

¼ cup butter, divided
¼ cup flour
1 cup milk
½ pound VELVEETA®, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked and drained
½ cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed

Steps:

  • Heat oven to 350 degrees F.
  • Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
  • Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 497.4 calories, CarbohydrateContent 46.7 g, CholesterolContent 75 mg, FatContent 25.9 g, FiberContent 2.1 g, ProteinContent 18.6 g, SaturatedFatContent 15.9 g, SodiumContent 869.1 mg, SugarContent 6.8 g

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT) RECIPE - FOOD.COM



Chicken Enchilada Soup (Chili's Copycat) Recipe - Food.com image

Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups reduced-sodium chicken broth
1 (16 ounce) can refried beans
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Steps:

  • Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
  • Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
  • Add chicken broth & refried beans. Whisk until blended.
  • Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  • Shred the chicken into small, bite-size pieces and add it to the pot.
  • Reduce heat and simmer soup for 30-40 minutes or until thick.
  • Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

Nutrition Facts : Calories 225.5, FatContent 11.3, SaturatedFatContent 6, CholesterolContent 54.1, SodiumContent 1168.6, CarbohydrateContent 12.9, FiberContent 2.5, SugarContent 4.9, ProteinContent 18.2

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