INGREDIENTS
2 cups
Rotisserie chicken
1 cup
Cilantro, leaves
1 cup
Corn, fresh or frozen kernels
1 clove
Garlic
1
Onion, medium
2
Plum tomatoes
3/4 cup
Salsa verde
1 lb
Elbow macaroni or other short pasta
1 tbsp
All-purpose flour
1 tsp
Cayenne
1
Kosher salt
1/4 tsp
Nutmeg
1
Pepper
1 tbsp
Olive oil
8 oz
Cheddar, sharp
4 oz
Cream cheese, low-fat
8 oz
Pepper jack cheese
1 1/2 cups
Whole milk