16-oz package pasta in small shapes (shells, elbows, etc)
1 pound chicken, cooked and chopped
19-oz can mild enchilada sauce
12 oz. sour cream
16 oz. shredded cheese (sharp cheddar or colby jack blend)
1) Cook pasta according to package directions. Drain and return to pot.
2) Dump in the chicken, sauce, and sour cream.
3) Blend ingredients over low heat.
4) Add cheese, little by little, as you blend.
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