These potato rounds are topped with cheddar cheese, crumbled bacon bits and taste great topped with a little sour cream!

These potato rounds are topped with cheddar cheese, crumbled bacon bits and taste great topped with a little sour cream!

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS 2-3 chicken breasts, shredded 1 8 oz. pkg. cream cheese 1 28 oz. can green enchilada sauce 1 can black beans, drained

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS 2-3 chicken breasts, shredded 1 8 oz. pkg. cream cheese 1 28 oz. can green enchilada sauce 1 can black beans, drained

CRACK POTATOES!!! ***Warning, Highly Addictive*** 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits (I use Real BACON!...!!) 2 packages Ranch Dip mix 1 large bag frozen hash brown potatoes Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

CRACK POTATOES!!! ***Warning, Highly Addictive*** 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits (I use Real BACON!...!!) 2 packages Ranch Dip mix 1 large bag frozen hash brown potatoes Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

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