4 boneless, skinless chicken breasts
1 envelope of taco seasoning
2 cups freshly grated Cheddar cheese (I found that the fine grate worked better for melting)
2 cups freshly grated Monterey Jack.
1 large can enchilada sauce 19oz. (mild) Depending on how hot you want it, you could use hot.
One box Penne pasta
I put my chicken in the crock pot with the taco seasoning and about a cup of water. I let that cook most of the day. You can cook the chicken any way you’d like, just make sure to use the taco seasoning with it. Take the cooked chicken out, cut it up and place it back in the crock pot.
Add the enchilada sauce and all the cheese. Allow a couple of hours to melt.
Boil pasta when it’s close to eating time, add to chicken and cheese mixture.
Optional toppings; You could add in anything you think may taste good. Fresh tomatoes, black olives, sour cream, etc.