1Heat a large skillet over medium-high heat and add 1 lb of cubed-up chicken, 1 chopped onion, and seasonings (salt, pepper, chili powder, cumin, and dried cilantro).
2Heat a large skillet over medium-high heat and add 1 lb of cubed-up chicken, 1 chopped onion, and seasonings (salt, pepper, chili powder, cumin, and dried cilantro).
3Heat a large skillet over medium-high heat and add 1 lb of cubed-up chicken, 1 chopped onion, and seasonings (salt, pepper, chili powder, cumin, and dried cilantro).
4Once chicken is cooked, add 1 tbsp of minced garlic, 10 oz can of Rotel, and 8 oz can of tomato sauce.
5Once chicken is cooked, add 1 tbsp of minced garlic, 10 oz can of Rotel, and 8 oz can of tomato sauce.
6Once chicken is cooked, add 1 tbsp of minced garlic, 10 oz can of Rotel, and 8 oz can of tomato sauce.
7Add 2 1/2 cups of elbow noodles and 1 1/2 cups of chicken broth. Cover and cook for 12 minutes, stirring halfway through.
8Add 2 1/2 cups of elbow noodles and 1 1/2 cups of chicken broth. Cover and cook for 12 minutes, stirring halfway through.
9Add 2 1/2 cups of elbow noodles and 1 1/2 cups of chicken broth. Cover and cook for 12 minutes, stirring halfway through.
10Add 2 cups of shredded Colby Jack cheese and 1/2 cup of milk. Stir until the cheese melts.
11Add 2 cups of shredded Colby Jack cheese and 1/2 cup of milk. Stir until the cheese melts.
12Add 2 cups of shredded Colby Jack cheese and 1/2 cup of milk. Stir until the cheese melts.
13Optionally, add another 1/2 cup of cheese on top and broil for a couple of minutes.
14Optionally, add another 1/2 cup of cheese on top and broil for a couple of minutes.
15Optionally, add another 1/2 cup of cheese on top and broil for a couple of minutes.
16Garnish with fresh cilantro before serving with buttered bread and green beans.
17Garnish with fresh cilantro before serving with buttered bread and green beans.
18Garnish with fresh cilantro before serving with buttered bread and green beans.