Chicken Enchilada Pasta Bake Recipe

Name: Chicken Enchilada Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Penne Pasta, Cooked According To Package Instructions Then Drained; 1 Tablespoon Olive Oil; 1 whole Red Onion, Diced; 2 whole Bell Peppers, Seeded And Chopped; 2 cups Cooked Diced Or Shredded Chicken; 1 can 8oz Can, Petite Diced Tomatoes With Jalapenos; 1 package 1.25 Oz Packet, Low Sodium Taco Seasoning; Salt And Pepper; 2 cans (10oz Can) Red Enchilada Sauce; 2 cups Shredded Cheddar Jack Cheese; 1/4 cups Green Onions, Chopped (optional For Garnish)

Servings: persons

1 pound Penne Pasta, Cooked According To Package Instructions Then Drained
1 Tablespoon Olive Oil
1 whole Red Onion, Diced
2 whole Bell Peppers, Seeded And Chopped
2 cups Cooked Diced Or Shredded Chicken
1 can 8oz Can, Petite Diced Tomatoes With Jalapenos
1 package 1.25 Oz Packet, Low Sodium Taco Seasoning
Salt And Pepper
2 cans (10oz Can) Red Enchilada Sauce
2 cups Shredded Cheddar Jack Cheese
1/4 cups Green Onions, Chopped (optional For Garnish)

1
Preheat oven to 350 F.
2
Heat olive oil in a large skillet over medium heat.
3
Add onions and peppers and saute them in the olive oil until soft.
4
Add in chicken, can of tomatoes, salt, pepper and taco seasoning and heat through.
5
Add in 1 can of enchilada sauce and 1 cup of cheese.
6
Remove from heat.
7
Stir in the cooked and drained pasta, toss to coat.
8
Spread 1/2 the can of the remaining enchilada sauce on the bottom of a 9x13 casserole dish.
9
Put the pasta mixture in on top of that.
10
Pour the remaining 1/2 can of enchilada sauce over top and bake covered with a sheet of foil for 30 minutes.
11
Remove the dish from the oven and remove the foil.
12
Top with remaining 1 cup cheese and bake uncovered for another 5 minutes.
13
Top with green onion, sour cream and tortilla chips, optional.

928

kcal

Calories

Fat

Carbs

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 pound Penne Pasta, Cooked According To Package Instructions Then Drained, 1 Tablespoon Olive Oil, 1 whole Red Onion, Diced, 2 whole Bell Peppers, Seeded And Chopped, and more.

Yes, Chicken Enchilada Pasta Bake 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 Bake

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