Enchilada Chicken Pasta

5 ingredients
8 steps

Ingredients

  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (15 ounce) can green enchilada sauce
  • 12 lb Velveeta cheese, cubed for easy melting
  • 1 -2 cup leftover chicken, cooked and shredded
  • 1 lb pasta, we used bowtie

Directions

  1. 1
    Get the pasta going.
  2. 2
    As the pasta is cooking, mix the remaining ingredients together in a sauce pan and mix over medium heat.
  3. 3
    (Turn down heat on sauce if pasta still is cooking once the cheese is melted, to keep it warm.
  4. 4
    ).
  5. 5
    Drain pasta, when done cooking, and add half of the sauce mixture to the pasta.
  6. 6
    Stir until all is coated.
  7. 7
    Put away the rest of the sauce for another night.
  8. 8
    You can add sour cream at the table if you would like, and some cheddar cheese.

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