Ok seriously...I know you all think I must only use the Chicken Enchilada Soup Mix...that's not the case but it is seriously the BOMB!!
Prepare Chicken Enchilada Marinated Chicken as previous posts instructed.
Prepare Hot Enchilada Dip (OMG)
1 - 22oz block of velveeta, cubed
3 tbls of Chicken Enchilada Soup Mix
1 cup of milk
1 can of Ro-Tel
HG Chicken Spaghetti
4 Chicken Enchilada Marinated Chicken Breasts, Shredded
1 green bell pepper chopped
2 tbls butter
3-4 cups of Hot Enchilada Dip
12 oz spaghetti noodles, cooked
Melt butter and saute bell pepper in a large skillet until peppers are tender. Add chicken and Hot Enchilada dip and cook over medium until warm and bubbly. Add noodles and stir until well covered with chicken & sauce. Serve hot!
Niki and I tested out this recipe last weekend and it was FANTASTIC!
Hope you ENJOY!