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Chicken Tortilla Mac 'N Cheese Casserole

Cooking Connection



Quick and easy


Prep Time:

20 minutes

Cook Time:

20 minutes


8 servings


1  bag (12 oz)  H-E-B Fully Cooked Chicken Thigh or Breast Fajitas, heated

1  jar  Canyon Foods Tortilla Soup

16  ounces  uncooked elbow macaroni, penne or farfalle pasta

1  pound  H-E-B EZ Melt cheese, cubed

2  teaspoons  Adams Reserve Garlic Powder

1  teaspoon  Adams Reserve Chili Powder (variety of your choice)

1/2  cup  heavy cream

1  cup  shredded Colby Jack cheese


Heat oven to 350F. Coat a 3-quart baking dish with non-stick spray.

Cook macaroni in boiling water according to package directions. Drain.

Place soup in a 3-quart saucepan with cubed cheese, garlic and chili powder. Place over Medium heat; stir to melt cheese.

Return pasta to cooking pot. Add heated chicken, soup mixture and cream; stir and season to taste. Transfer mixture to baking dish.

Top with shredded cheese; bake 20 minutes or until hot and bubbly
Nutritional Information
No Nutritional Information Available
Cooking Connection

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