New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Main Dish
  4. Pasta
  5. Chicken
Photo of Chicken Enchilada Pasta Casserole by srhouse

Chicken Enchilada Pasta Casserole

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  2 photos
0

Recipe by:

"I had leftovers from nachos and threw this together. Comfort food with a kick!"
Added to shopping list. Go to shopping list.

Ingredients

56 m servings 718
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. 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. Preheat oven to 350 degrees F (175 degrees C).
  3. 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. Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
  5. Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.
You might also like
Chicken Fajita Pasta Bake

Make-at-home Mexican hot dish.
Chicken and Pasta Casserole

Try this hearty noodle casserole with chicken tenders and vegetables.
Pesto Chicken Penne Casserole

A creamy, one-pan chicken pasta with Alfredo and pesto sauces.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

  • Cook's Notes:
  • Substitute frozen corn for the canned corn if desired.
  • Omit baking step if preferred.

Nutrition Facts


Per Serving: 718 calories; 24.7 81.5 44.4 94 1492 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 0
Rate and review
More Reviews