Preheat oven to 350 degrees F and grease a 9x13 inch baking dish.
Cook the pasta until JUST cooked (use minimum recommended cooking time on package). Drain and set aside.
In a large microwave safe bowl add cubed processed cheese, 1/2 cup of shredded cheese and the milk.
Cook on high in 30-second increments, mixing at each increment, until cheese melts and mixture is smooth and well blended.
Add the cheese mixture to the pasta stir pasta into cheese sauce.
In a large bowl, mix chicken, enchilada sauce, green chiles, butter taco seasoning and garlic powder.
Mix into the pasta, and top with remaining 2 cups of cheese.
Bake for 15-20 minutes until bubbling on the sides.
Remove from oven and allow to cool slightly, then serve with the cilantro, limes, and sour cream.
Devour.
Notes
Try layering the pasta mixture and the chicken mixture - kind of like how you'd do lasagna.What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!Substitutions/AdditionsUse different kinds of pasta, penne, rotini, bow ties, shells - all work fine.Any kind of cheese works for this. Pick your favorite! Cheddar cheese and pepper jack are my favorites.Add some black beans to the pasta for another boost of protein and flavor.Instead of shredded chicken, cooked ground turkey can also be used.