I usually only share recipes that I absolutely love on my site. However, I promised to share my experiences with all the recipes from the Kraft Foods/Sam’s Club dinner planner. This recipe today was one of those that I didn’t love, but I didn’t hate. It was just OK. Nothing to shout about. I must admit I have a mental thing about pasta dishes with Mexican flavors. It just seems wrong. I am perfectly fine with the concept of Mexican lasagna, but most of those recipes use tortilla shells in place of the noodles. My mouth really gets confused when I am eating pasta that tastes like Mexican food. My two boys wouldn’t even eat this. My daughter, hubby, and I ate it but weren’t thrilled. I think it would work much better if you used the whole sauce mixture of salsa, cream cheese, cumin and shredded cheese and divided it in half. Then mix one half with shredded chicken and put it into tortilla shells to make enchiladas. Then poured the remaining sauce over the enchiladas and topped with shredded cheese. I could appreciate that dish a lot more.
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
COOK pasta as directed on package.