Chicken Enchilada Pasta Casserole
Description
Chicken enchiladas are transformed into a cheesy pasta casserole in this easy recipe perfect for feeding the family on a busy weeknight.
Ingredients
•
1 1/3 cups penne pasta
•
1 tablespoon vegetable oil
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2 cups cubed chicken
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1/2 cup salsa, divided
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1 clove garlic, minced, or more to taste
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salt and ground black pepper to taste
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1 (10 3/4 ounce) can cream of chicken soup
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1/2 cup drained canned pinto beans
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1/2 cup canned corn
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1 (4 ounce) can chopped green chile peppers
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1 cup shredded Cheddar cheese
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2 cups crushed tortilla chips, or to taste
Directions
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.