Mexican het stacks

1 cut this recipe in half and it served the 5 of us with some leftover. We served it with both rice and chips. Everyone liked both.

Jen’s Mexican Haystacks from Kristi 

 

 

Ingredients

8 oz Cream Cheese

2 C Milk

1 C Sour Cream

2 tsp cumin

1 medium onion diced

1 T chicken bouillon

½ tsp pepper

½ tsp garlic salt

1 package Hidden Valley Ranch Dip

3- 4 Chicken breasts

2 cans diced green chiles

1 bag frozen corn

2 cans black beans

2 cans Rotel

 

Cheese for topping

 

Directions

Combine all ingredients (in slow-cooker) but chicken, beans, corn, and Rotel. Heat until smooth; blend until creamy. Add remaining ingredients and let cook all day, stirring occasionally. Once chicken is tender, it can be removed from crockpot to be shredded. Put shredded chicken back in crockpot and stir.

 

Serve over a bed of tortilla chips and rice, garnish with cheese.