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Enchilada Pasta Bake

Enchilada Pasta Bake recipe
photo by:kraft
This is one of my favorites. I spiced it up by replacing the yellow onion with red onion and replacing the red bell pepper with jalapeno peppers leaving in the seeds.
posted by
on 7/21/2013
25 min
50 min
8 servings, 1-1/2 cups each
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OMG this recipe is excellent. When I was making it though, it seemed as though it was very dry so I added 1 can of nacho cheese sauce to it. I served the left-overs to a friend for lunch today and she loved it too.
Good overall ingredients. I usually love all of the recipes on kraft foods b/c the taste is very balanced and yummy, but this one was WAY too salty. I would use all of the same ingredients but add my own lower sodium Taco seasonings and cooked chicken breast. My family loved the new "Touch of Philly" Mexican style cheese and shell pasta!
I used 2 chopped cooked chicken breasts and chili-ready diced tomatoes because other reviews said the recipe was bland. I found it rather dry and will add more liquid next time - maybe salsa or Fiesta Philadelphia Cooking Creme - and cut down the amount of pasta by 1/2-1 cup. I liked the taste of the shredded cheese with a Touch of Philadelphia but the cheese was mashed together with the cream cheese and hard to spread. We liked it-makes a LOT!
Followed directions to the letter and not impressed. Next time will use ground beef instead of chicken and will layer the cheese. Rather bland.
Added a small can of sliced black olives, can of green chillis and some jalepenos. Left out onion and cilantro (didn't have)...was great! I suggest layering the cheese. Will make again!
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