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