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8 flour tortillas, soft taco size 2 cups cooked, shredded chicken (I used half of a rotisserie chicken) 2 cups shredded Monterey Jack cheese 3 Tbsp butter 3 Tbsp flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies
One-Pan Enchilada Pasta- 1 lb. ground beef, taco seasoning, sm. onion (diced), 2 gloves garlic (minced), 2 c. chicken broth, 19 oz can red enchilada sauce, 8 oz rotini pasta, 2 c. Colby cheese-- Cook garlic, onions, and meat. Once meat cooked, add pasta, chicekn broth, and enchilada sauce. Bring to boil, then reduce heat to low and cook 15 min. Remove lid and let simmer 5 min until pasta tender and sauce reduced. Remove and stir in 1 c. cheese. Top w/ additional cheese and place lid back on.