Con Queso Dip

Served at April Bunko

Host Lori

1 block of velveeta cheese

1/2 can of yellow el pato sauce

1 pkg. ground turkey, cooked (you could use ground beef)

1 jar of pace salsa (I use the mild, chunky kind)

1 pkg. shredded cheese

1 cup milk

In a crock pot (use a liner for easy clean up) add velveeta cheese, el pato, pace salsa, shredded cheese and milk. Cover and put on high until the mixture melts together. Cook ground turkey in a pan and drain, then add to crock pot. When mixture is melted you can turn down the crock pot to low. Usually about 45 minutes to an hour.

If you need to hurry up the process mix the ingredients into a pan on the oven and melt. Add the cooked ground turkey to cheese mixture to the crock pot and place on low. Ready to eat right away.

El Pato Dip

Served at April Bunko

Host Lori

2 tubs of whipped cream cheese

1 can of the yellow can el pato sauce

Mix in a bowl until it is all blended. Serve with chips, celery or carrots.

YELLOW CAN EL PATO SAUCE

Green Chili Enchilada Casserole

Served at April Bunko

Host Lori

This recipe makes to big batches, for some reason it does not taste the same if you try to half it. So make two batches and share one or freeze the other. This dish freezes nice.

Mix the following ingredients in a pan on medium heat. Heat enough to mix all ingredients well, but do not boil this cream mixture. (visually divide the above cream mixture into 4 equal parts)

1 large (26 oz) can cream of mushroom

1 large (26 oz) can cream of chicken

16 oz tub of sour cream

1 cup of milk

3 (7 oz) cans of green chiles (do not drain)

1 bunch of green onions diced

1 tablespoon of salt

1 tablespoon of pepper

Tear 2 bags of flour tortillas into bite size pieces (divide into 6 piles)

Shred 2 rotisserie chickens (1 for each pan)

you will also need 3 bags of shredded cheese (1 ½ per pan)(divide into 6 piles)

Layer in 2 foil pans the following

a layer of torn tortillas

a layer of cheese

a layer of mixture

a layer of torn tortillas

a layer of cheese

a layer of all of 1 rotisserie chicken

a layer of mixture

a layer of tortillas

a layer of cheese

Bake uncovered on 375 degrees for 35-50 minutes depending on how crunchy you like the top layer.

Freeze uncooked casserole, covered and then bake frozen on 375 degrees for an 75-90 minutes depending on how crunchy you like the top.