I had you at the name, right?! This is basically a big ole casserole your whole family will love. Pair it with a green salad and dinner is done!
This recipe serves four.
1 pound of cooked and shredded chicken (click HERE to see my Perfect Chicken Method)
1 (10 oz) can of mild enchilada sauce
1 (10 oz) can cream of chicken soup
1 (7 oz) can chopped green chiles
1 (10 oz) can Rotel tomatoes
1 jalapeno, chopped (I removed the ribs and seeds for less heat)
about 8 green onions, chopped
2 cups of shredded cheddar cheese, divided
about a cup of chopped cilantro, divided
1 pound of elbow noodles, cooked to al dente (we used a whole wheat)
Preheat your oven to 375 degrees.
Grease (I used Pam) a 9×13 baking dish. Set aside.
In a big mixing bowl, add in your shredded chicken followed by the enchilada sauce, cream of chicken soup, chopped green chiles, Rotel, chopped jalapeño, onions and half of your shredded cheese and half your cilantro. Next, toss in your cooked pasta. Once everything is tossed together, pour it into your prepared baking dish, sprinkle your remaining cheese on top and pop it in the oven to bake for about 20 minutes (or until it’s nice and bubbly). Remove from oven, garnish with a bit more cilantro and serve.
That’s it! This is a meal the whole family will LOVE! Happy eating!