Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
15 mins
cook:
41 mins
total:
56 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

719 calories; protein 44.4g; carbohydrates 81.5g; fat 24.7g; cholesterol 93.5mg; sodium 1491.6mg. Full Nutrition
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