Ingredients
- 20 oz mild red enchilada sauce
- 2 1/2 C water
- 16 oz dried fusilli pasta or any you prefer
- 2 C shredded cooked chicken
- 2 C shredded Mexican cheese blend
- 1 pkg salad kit
Instructions
- Bring water and enchilada sauce to a boil. Add past and cook 8 minutes.
- And chicken and cheese and simmer 2 more minutes.
- Serve with salad.
Ingredients
|
Instructions
|