Ingredients

• 16 ounces elbow macaroni
• 1 , 10 ounce
• 1 cup half-and-half
• 1 , 4 ounce
• 2 cups shredded sharp Cheddar cheese
• 2 cups shredded pepperjack cheese
• 2 cups cubed cooked chicken
• 0.25 cups chopped cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

Nutrition per serving