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Chicken Enchilada Pasta Casserole
Chicken Enchilada Pasta Casserole
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Prep Time:
15 minutes
Cook Time:
41 minutes
Total Time:
56 minutes
Cheesy chicken enchilada pasta casserole - a simple and delicious family dinner idea for busy nights.
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
  • 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
  • 2 cups crushed tortilla chips, or to taste
Instructions:
  • Bring a pot of salted water to a lively boil. Add penne and cook until al dente, about 11 minutes. Drain.
  • Preheat your oven to 350°F (175°C) for the perfect bake.
  • In a large skillet over medium heat, warm oil. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; sauté until chicken is golden brown, about 5-7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
  • Combine the cooked penne and Cheddar cheese in the skillet until the cheese is melted. Pour into a baking dish and sprinkle tortilla chips on top.
  • Bake until the top turns golden brown in the preheated oven, approximately 20 minutes. Serve with the remaining 1/4 cup salsa.

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