Mexican Haystacks
Tami B.
Yield: 6-8 servings
4 oz. cream cheese
1 c. milk
½ c. water
½ c. sour cream
1 tsp. cumin
½ onion, diced
½ TB chicken bouillon
¼ tsp. pepper
¼ tsp. garlic salt
½ pkg. dry Hidden Valley Ranch Dip
1 can diced green chilies
2 frozen chicken breasts
½ bag frozen corn
1 can black beans
1 can Rotel tomatoes
Combine cream cheese to green chilies and mix well. Pour into a crock-pot and add chicken and remaining ingredients. Cook 5-7 hours until chicken is done. Shred chicken and return to crock-pot and cook 30 minutes. Serve over a bed of chips, rice, cheese and cilantro.
