| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 15 to 20 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 15 to 20 servings |
Ingredients
- 2 tablespoons butter
- 2 onions, diced
- Two 15-ounce cans diced green chiles
- 2 to 4 chipotle peppers in adobo, finely chopped
- 4 pounds processed cheese, such as Velveeta, cut into chunks
- 2 cans green chile enchilada sauce
Instructions
- Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 341 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 17 g |
| Cholesterol | 84 mg |
| Sodium | 1957 mg |
| Serving Size | 1 of 18 servings |
| Calories | 341 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 17 g |
| Cholesterol | 84 mg |
| Sodium | 1957 mg |
Reviews
I don’t like to cook but this was really easy. The most difficult thing was dicing the onion. I made half of the recipe and there is enough for 10 people, maybe more. I omitted the chipotle peppers. I used Hatch brand mild green chilies and Hatch mild green enchilada sauce and used Velveeta Queso Blanco. This is the best I’ve ever had.
Yum! Halved the recipe but it still made a lot. Also not a huge fan of processed cheese so I used shredded Monterey Jack and coby jack cheese and it turn turned out great. Will definitely be making again.
I made this for a Cinco de Mayo party. Everyone is still raving about it almost a week later. The only substitution I made was using roasted Hatch green chilies I had in the freezer in place of the canned regular green chilies.
Easy to make. Just the queso taste I was craving.
This was outstanding!! I made 1/4 of the recipe for a small group of friends who all loved it. When I read 4 pounds of cheese, I thought it was a mistake until I read the reviews. I left the chipotle out and substituted Hatch hot green chilies. My husband is from New Mexico so we have chilies in the freezer that are hotter than I can handle so I gingerly added them tasting so I went. I agree with the others, this is a great variation from Rotel cheese dip. Very very good. Now that I’ve made this I won’t measure next time, just wing it.
I made this on New Year’s Eve and my family LOVED it… I agree with other reviewers, it makes a ton. Half it if you aren’t feeding a crowd or lack a big enough crock pot to fit it in. Also, we heated it up on day 2 and added taco meat and poured it over broccoli:) it was awesome. I could only find the little cans of green chili’s so we used 7 cans. It seems like a lot but it’s not once it comes together.
At the store I couldn’t find 15oz cans of chile I found two 11oz cans of green chopped Chile
Love this recipe! Every time I make it, there’s never any left! Everyone always wants the recipe!! Delicious!!
Nice
This recipe is loved by everyone I serve it to. Can dial the heat up or down to your liking. It makes a lot so I half the recipe and still don’t get through all of it.