Chicken Enchilada Pasta Casserole
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Chicken Enchilada Pasta Casserole

1. Penne pasta - 1 ⅓ cups
2. Vegetable oil - 1 tablespoon
3. Cubed chicken - 2 cups
4. Salsa, divided - ½ cup
5. Garlic, minced, or more to taste - 1 clove
6. Salt and ground black pepper to taste - 1 clove
7. Cream of chicken soup - 1 (10.75 ounce) can
8. Drained canned pinto beans - ½ cup
9. Canned corn - ½ cup
10. Chopped green chile peppers - 1 (4 ounce) can
11. Shredded Cheddar cheese - 1 cup
12. Crushed tortilla chips, or to taste - 2 cups

How to cook deliciously - Chicken Enchilada Pasta Casserole

1. Stage

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. Stage

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

3. Stage

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. Stage

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

5. Stage

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