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Enchilada Chicken Pasta

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“This is great! It was on the spicy side, but my kids both still ate it up. I came up with this tonight when I needed to use what I had on hand. I hope you enjoy it! This does make enough for 2 nights of pasta, but you'll be happy it made so much, you will want to make more!”

Ingredients Nutrition

  • 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


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

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