This was really, really, really good. This is what I did: First, line a 13x9 pan with parchment paper. Second, take a large can of Medium Enchilada Sauce and a small can of Hot Enchilada Sauce and mix them together. Pour some of the sauce into the bottom of the pan, covering it. Note, for the chicken: I used chicken tenders, sliced them very thin, cooked them in a pan sprayed with pam/or store brand. Add Chicken Taco Seasoning and water according to the seasoning packet. Cook until the water is gone. Cook the large/jumbo shells to an al dente texture. I found the pasta at Walmart. When done, stuff the chicken mixture into the shells. Sprinkle the inside top with a Mexican Cheese Mix Blend. Place the shells, open side up, side by side in the baking pan. Spoon some sauce and sprinkle more cheese over the pasta. Place in oven for about 20 minutes. Remove from oven, sprinkle on crushed tortilla chips to lightly cover the pasta and sprinkle lightly with cheese. Bake for another 15 minutes. It's really, really good. I did deviate some from the original recipe after reading reviews. This is definitely worth keeping and doing again. ***Note: I don't like cream cheese and by using a Mexican Taco Cheese blend, I didn't have to buy 2 or 3 different types of cheese.
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This was really, really, really good. This is what I did: First, line a 13x9 pan with...