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
No Nutritional Information Available