Chicken Enchilada Pasta Casserole

Chicken Enchilada Pasta Casserole
  • PREP TIME
    15 mins
  • COOK TIME
    41 mins
  • TOTAL TIME
    56 mins
  • SERVING
    4 People
  • VIEWS
    10

Transform your kitchen into a fiesta with this comforting and flavorful Chicken Enchilada Pasta Casserole! A delightful fusion of creamy pasta, spicy enchilada sauce, and hearty chicken, all topped with crunchy tortilla chips for the perfect Tex-Mex experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    82 g
  • Cholesterol
    94 mg
  • Fiber
    6 g
  • Protein
    44 g
  • Saturated Fat
    9 g
  • Sodium
    1492 mg
  • Sugar
    6 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, about 11 minutes. Drain well and set aside. (15 minutes)

03

Step

Sauté the Chicken: Heat vegetable oil in a large skillet over medium heat. Add cubed chicken, 1/4 cup salsa, minced garlic, salt, and pepper. Cook until chicken is lightly browned, approximately 5-7 minutes. (10 minutes)

04

Step

Combine Ingredients: Stir in cream of chicken soup, pinto beans, corn, and chopped green chile peppers into the skillet with the chicken mixture. Mix thoroughly.

05

Step

Add Pasta and Cheese: Stir in the cooked penne pasta and Cheddar cheese until the cheese is melted and everything is well combined.

06

Step

Transfer to Baking Dish: Transfer the mixture to a baking dish. Sprinkle crushed tortilla chips evenly over the top.

07

Step

Bake: Bake in the preheated oven until the top is golden brown and bubbly, about 20 minutes. (20 minutes)

08

Step

Serve: Let cool slightly before serving. Serve with the remaining 1/4 cup salsa.

Feel free to adjust the amount of salsa, garlic, and chile peppers to your preferred spice level.
For a vegetarian option, substitute the chicken with black beans or a plant-based protein.
Add a layer of sour cream or guacamole before baking for an extra creamy texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Alexandro Frami

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (9)
  • Arden Predovic

    I found it a bit bland, so I added some taco seasoning to the chicken. It was much better!

  • Troy Bogan

    I love how customizable this recipe is. You can easily add or substitute ingredients based on what you have on hand.

  • Krystal Auer

    My family devoured this! I added some diced bell peppers for extra veggies.

  • Jaycee Ondricka

    This is now one of my go-to recipes for using up leftover chicken.

  • Krista Grimes

    I used gluten-free pasta and tortilla chips to make it gluten-free, and it was still delicious!

  • Isabel Rolfson

    So easy to make and perfect for a weeknight meal. I used rotisserie chicken to save time.

  • Myrtie Runolfsdottir

    My kids are picky eaters, but they both enjoyed this casserole!

  • Joanny Luettgen

    Next time, I'm going to try it with different types of pasta.

  • Mathias Larkin

    This recipe is a keeper! I made it for a potluck and everyone loved it.

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