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



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


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.

  • 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

718 calories; 24.7 g total fat; 94 mg cholesterol; 1492 mg sodium. 81.5 g carbohydrates; 44.4 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I didn t have pinto beans or plain green chilies but I substituted tomatoes with diced green chilies. Will definitely make again! Read More
Rating: 5 stars
I had some already cooked chicken so that saved time , I didn't have corn so I added peas just for a vegetable. I also only had small bags of tortillas and used both ranch and nacho cheese and boy was it good. My husband even took some to work today which rarely happens. I will definitely keep this recipe and make it again. Read More