10 oz Can Diced Tomatoes with Green Chilies, undrained
16 oz Block Velveeta Cheese, cubed
Directions:
Start by preparing your ingredients. Cook the chicken, let cool slightly, and chop or shred. Chop the bell pepper and onion. Slice the cheese.
Heat oil in a saucepan or skillet over medium heat. Add the pepper and onion and cook until soft and translucent.
Add the chicken and fajita seasoning and stir to combine.
Add the can of tomatoes with green chilies (including the liquid from the can, do not drain) and stir to combine.
Add the Velveeta cheese and stir to combine.
Reduce the heat to low and let the cheese slowly melt. Stir occasionally to blend all ingredients. Once the cheese is melted and creamy, remove from the heat.
Serve immediately, while hot, with tortilla chips or fresh veggies for dipping. Enjoy!
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10 oz Can Diced Tomatoes with Green Chilies, undrained
16 oz Block Velveeta Cheese, cubed
Directions:
Start by preparing your ingredients. Cook the chicken, let cool slightly, and chop or shred. Chop the bell pepper and onion. Slice the cheese.
Heat oil in a saucepan or skillet over medium heat. Add the pepper and onion and cook until soft and translucent.
Add the chicken and fajita seasoning and stir to combine.
Add the can of tomatoes with green chilies (including the liquid from the can, do not drain) and stir to combine.
Add the Velveeta cheese and stir to combine.
Reduce the heat to low and let the cheese slowly melt. Stir occasionally to blend all ingredients. Once the cheese is melted and creamy, remove from the heat.
Serve immediately, while hot, with tortilla chips or fresh veggies for dipping. Enjoy!
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