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Enchilada Pasta Bake

Enchilada Pasta Bake recipe
photo by:kraft
Pasta shells, roasted chicken breast and black beans put the hearty in this cheesy and easy-to-make enchilada bake.
time
prep:
25 min
total:
50 min
servings
total:
8 servings, 1-1/2 cups each
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posted:
9/30/2011
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.
posted:
9/29/2011
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!
posted:
9/29/2011
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!
posted:
9/29/2011
Followed directions to the letter and not impressed. Next time will use ground beef instead of chicken and will layer the cheese. Rather bland.
posted:
9/28/2011
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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