Loaded Chicken Nuggets

Loaded Nuggets. Like Jack in the Box's after 9pm Nuggets.

Ingredients:
48 Chicken Nuggets (12 Nuggets per person)
1 Large Brick Velveeta Cheese
1 Package Bacon (More if you want)
1 1/4 Cup Milk (I used Vitamin D Milk)
 Optional:
Ranch Dressing



Directions:
Cook the Chicken Nuggets according to the instructions on the package.
Melt the Velveeta in a pot with the Milk, stir till the Velveeta is smooth. Then, turn the burner under the pot to as low as it goes, to keep the cheese from solidifying. Cook bacon, till crispy.

For Assembly, Place Nuggets on a plate. Then, spoon the Velveeta over the nuggets. Drizzle a little or a lot of Ranch on top of the cheesy Nuggets. Finally, crumble some Bacon over everything, and Enjoy!

Cheesy Chicken Enchilada Soup

This Recipe is affectionately called "Chunky Puke" by my family. I'm sure you'll figure out why, when you make it.

Ingredients:
3 Large Canned White Meat Chicken
12 oz Sour Cream
8 C Grated Fiesta Cheese Mix (You can add more cheese if you have "Cheesaholics" like my family.)
1 Large Medium Green Enchilada Sauce
1 Small Mild Green Enchilada Sauce
Optional: 1/2 C Vitamin D Milk (Used only if cheese is clumping up on you.)

Directions:
Add Enchilada Sauces to a medium pot on medium-high heat. Then, break the Chicken into the pot (like you would canned tuna to a bowl). Stir and let come to a low boil. Add the Sour Cream. Next, add Cheese while stirring (to try to stop clomps). Lastly, put a lid on, lower the heat, and let simmer for 15 minutes (Stirring occasionally, to prevent burning).

It's ready to serve after the 15 minutes... I'd wait to eat it until it's cooler, but that's just me!

Optional Step: Add Milk after Cheese, if it's clomping up on you.

Enjoy! I hope you all love this recipe as much as my family does.