Chicken Enchilada Pasta Casserole recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 1 ⅓ cups penne pasta 1 tablespoon vegetable oil 2 cups cubed chicken ½ cup salsa, divided 1 clove garlic, minced, or more to taste salt and ground black pepper to taste 1 (10.75 ounce) can cream of chicken soup ½ cup drained canned pinto beans ½ cup canned corn 1 (4 ounce) can chopped green chile peppers 1 cup shredded Cheddar cheese 2 cups crushed tortilla chips, or to taste
Nutrition Info
- 718.5 caloriescarbohydrate: 81.5 gcholesterol: 93.5 mgfat: 24.7 gfiber: 5.9 gprotein: 44.4 gsaturatedFat: 9.2 gservingSize: -sodium: 1491.6 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchilada Pasta Casserole
Directions
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Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper, cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish, scatter tortilla chips on top.
Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.