Chicken Enchilada Pasta Bake
2 cups chicken, cooked and shredded
1 cup chicken broth
1 can cream of chicken soup
1 can rotel, drained
8 oz. sour cream
16 oz. white queso Velvetta, cut into cubes
1/2 teas. Cilantro
1/2 teas. chopped chives
1/4 onion, chopped
1 box Rotini pasta, boiled
2 cups shredded mexican cheese or Monterey Jack
Boil pasta. While that is cooking, in a large skillet, combine soup, sour cream, rotel, and broth. Bring to a simmer. Add Velvetta cubes and herbs. Simmer while stirring to melt cheese. Add chicken and onion.
To drained pasta add sauce.
Put into casserole dish and top with shredded cheese. Cover with foil and cook for 35 minutes at 375 degrees or until bubbly. Take foil off for last 5-7 minutes.