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 calories
carbohydrate: 81.5 g
cholesterol: 93.5 mg
fat: 24.7 g
fiber: 5.9 g
protein: 44.4 g
saturatedFat: 9.2 g
servingSize: -
sodium: 1491.6 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. 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.

  4. Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish, scatter tortilla chips on top.

  5. Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

Recipe Yield

4 servings

Recipe Note

I had leftovers from nachos and threw this together. Comfort food with a kick!

Do you like the recipe? Share this tasty recipe!