12 oz Kraft™ Velveeta™ original cheese product, cut in 1/2-inch cubes (from 16-oz package)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 cup milk
3 cups shredded cooked chicken
1 can (19 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
4 tablespoons butter, melted
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 tablespoons thinly sliced green onions
Lime wedges, chopped fresh cilantro leaves and sour cream, if desired
Step 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, using minimum cook time; drain and set aside.
Step 2 Meanwhile, in large microwavable bowl, mix cheese cubes, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second intervals until cheese melts and mixture is easily stirred smooth.
Step 3 Gently stir pasta into cheese sauce. Pour mixture into baking dish.
Step 4 In large bowl, mix chicken, enchilada sauce, green chiles, butter and taco seasoning mix. Spoon over pasta mixture in baking dish.
Step 5 Bake 28 to 32 minutes or until bubbling at edges (165°F in center). Top with remaining 1 cup shredded cheese. Let stand 5 minutes. Top with green onions. Serve with remaining ingredients.