Scrumptious Wednesday: Mexican Haystacks

Do you love Hawaiin Haystacks?? 

Me too. 

Mexican haystacks are just as good, promise. 

I found this Recipe via

Mexican Haystacks

Ingredients: 

8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro
cheese

Combine all ingredients {minus: chicken, beans, corn and rotel} in a blender. 

Blend until smooth. 

Put chicken, beans, corn and rotel in crock pot and pour blended mixture over it. 

Let it cook all day. {high: 3-4 hours, low: 6-7 hours}

Pull chicken breasts out and shred and then return to pot. 

Serve over rice and crushed tortilla chips. 

Top with cheese and cilantro. 

YUMMY!

(ps. this makes a lot, so you can half it or freeze some for later)

This meal is so easy and delicious, I promise you will love it!