hayang

2 Tbsp oil
1 medium onion, choped
2 4oz cans chopped green chilies
14 1/2 oz can Rotel tomatoes
1 lb Velveeta cheese, cubed

1. In skillet, saute onion in oil until transparent. Add chilies and tomatoes. Bring to boil.
2. Add cheese. Pour into slow cooker on low. Cook for 2 hours.
3. Keep warm in slow cooker, stirring occasionally.
4. Serve with tortilla chips.

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Angela
Hayden's Momma ~ 02/20/2002