Chicken Enchilada Pasta Casserole Recipe

Name: Chicken Enchilada Pasta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups penne pasta; 1 tablespoon vegetable oil; 2 cups cubed chicken; 1/2 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; 1/2 cup drained canned pinto beans; 1/2 cup canned corn; 1 (4 ounce) can chopped green chile peppers; 1 cup shredded Cheddar cheese; 2 cups crushed tortilla chips, or to taste

Servings: persons

1 1/3 cups penne pasta
1 tablespoon vegetable oil
2 cups cubed chicken
1/2 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
1/2 cup drained canned pinto beans
1/2 cup canned corn
1 (4 ounce) can chopped green chile peppers
1 cup shredded Cheddar cheese
2 cups crushed tortilla chips, or to taste

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.

756

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 12 ingredients. The key ingredients include: 1 1/3 cups penne pasta, 1 tablespoon vegetable oil, 2 cups cubed chicken, 1/2 cup salsa, divided, and more.

Yes, Chicken Enchilada Pasta Casserole 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 Casserole

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