Chicken Enchilada Pasta Recipe

Name: Chicken Enchilada Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cream of chicken soup; 1 can cream of celery soup; 1 cup sour cream; 4 tablespoons butter; 1 cup onion, chopped; 2 teaspoons chili powder; 4 cups chicken, diced &amp,cooked; 1 (4 ounce) canchopped green chilies; 1 cup shredded monterey jack cheese; 1 cup cheddar cheese; penne pasta, cooked

Servings: persons

1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
4 tablespoons butter
1 cup onion, chopped
2 teaspoons chili powder
4 cups chicken, diced &amp,cooked
1 (4 ounce) canchopped green chilies
1 cup shredded monterey jack cheese
1 cup cheddar cheese
penne pasta, cooked

1
Preheat oven to 375.
2
In bowl, stir soups and sour cream until smooth.
3
Set aside.
4
In a pan, melt butter.
5
Saute onion and chili powder until onion is tender.
6
Stir in chicken, chilies, 3/4 of both cheeses, and soup mixture.
7
Remove from heat.
8
Add cooked pasta until your desired coating.
9
(We prefer Penne).
10
Mix well.
11
Spread in casserole dish.
12
Top with remaining cheese.
13
Bake until heated through.
14
NOTE: You can freeze any remaining mixture without the pasta for a later use.

1044

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can cream of chicken soup, 1 can cream of celery soup, 1 cup sour cream, 4 tablespoons butter, and more.

Yes, Chicken Enchilada Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Pasta

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