3 INGREDIENT Homemade Velveeta Cheese & Mexican Chicken Casserole Recipe Tutorial!

Grate 1 pound of mild cheddar cheese.

In a blender, combine 3/4 cup dry powdered milk and 1 package of unflavored gelatin.

Blend the milk powder and gelatin for a few seconds.

Add 1 cup of boiling water to the blender and blend for about 5 seconds until combined.

Slowly incorporate the grated cheddar cheese into the blender a little handful at a time until fully mixed.

Line two small loaf pans with Saran Wrap.

Pour the cheese mixture into the lined loaf pans and fold the plastic wrap over the top.

Press down slightly and refrigerate for 8 to 12 hours.

Remove the cheese from the loaf pans by lifting out the plastic wrap.

For the casserole, cube the homemade Velveeta cheese and set aside.

In a pan, melt 1 teaspoon of butter and add 1/2 medium onion, cooking until soft.

(Optional) Add a few colored bell peppers to the onions.

Stir in 1 teaspoon of cumin and 1/2 teaspoon of garlic powder.

Add 1 can of diced tomatoes and 1 small can of hatch mild green chilies, stirring to combine.

Add the cubed Velveeta cheese to the pan and cook over medium low heat until melted, stirring occasionally.

Spray a 9x13 casserole dish with cooking spray and add a thin layer of the cheese mixture to the bottom.

In a bowl, mix together the cooked chicken and black beans.

Layer tortillas, the chicken and black bean mixture, cheese sauce, more chicken and black beans, and another layer of tortillas in the casserole dish.

Spread 1 jar of mild salsa evenly over the top of the casserole.

Add the remaining shredded cheese on top of the salsa.

Cover the casserole with foil and bake at 375°F for 20 minutes.

Remove from the oven and add 1 cup of crushed tortilla chips on top.

Bake for another 20 minutes until hot and bubbly.

Equipment Needed

Spice Level:

Dietary