Chicken Enchilada Pasta Casserole
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Ingredients56 m servings 718 cals
Original recipe yields 4 servings
- 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.
Per Serving: 718 calories; 24.7 g fat; 81.5 g carbohydrates; 44.4 g protein; 94 mg cholesterol; 1492 mg sodium. Full nutrition