Chicken Enchilada Pasta Casserole

Name: Chicken Enchilada Pasta Casserole
Prep time: 15 min
Cook time: 41 min
Total time: 56 min
Ingredients: 1.3333333730698 cups penne pasta; 1 tablespoon vegetable oil; 2 cups cubed chicken; 0.5 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; 0.5 cup drained canned pinto beans; 0.5 cup canned corn; 1 (4 ounce) can chopped green chile peppers; 1 cup shredded Cheddar cheese; 2 cups crushed tortilla chips, or to taste

4.7

(3)

3 Reviews

3 Photos

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

Submitted by srhouse

Published on June 8, 2018

3

Prep Time:

15 mins

Cook Time:

41 mins

Total Time:

56 mins

Servings:

4

Yield:

4 servings

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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

Directions

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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

Cook's Notes:

Substitute frozen corn for the canned corn if desired.

Omit baking step if preferred.

Nutrition Facts (per serving)

719	Calories
25g	Fat
82g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 719
% Daily Value *
Total Fat 25g	32%
Saturated Fat 9g	46%
Cholesterol 94mg	31%
Sodium 1492mg	65%
Total Carbohydrate 82g	30%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 44g	89%
Vitamin C 20mg	23%
Calcium 288mg	22%
Iron 5mg	28%
Potassium 627mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chicken Enchilada Pasta Casserole

Ingredients

Directions

Cook's Notes:

Nutrition Facts (per serving)

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