Chicken enchilada pasta casserole. Chicken enchiladas are transformed into a cheesy pasta casserole in this easy recipe perfect for feeding the family on a busy weeknight. When I say this recipe is easy, I mean you'll still have time to paint your nails or do an extra load of laundry in Stir in the enchilada sauce, tomatoes with chiles, water, and taco seasoning. Then add the diced chicken and pasta.
It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. I LOVE Mexican food, especially enchiladas, but I don't always have the time and dedication to make and roll individual enchiladas. With this enchilada pasta casserole, I can bypass the tedious work of rolling enchiladas, without sacrificing my craving for enchiladas. You can have Chicken enchilada pasta casserole using 19 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chicken enchilada pasta casserole
- You need 2 tbsp of olive oil.
- It's 4 of cooked chicken breasts, cubed.
- You need 1 bunch of diced green onions.
- Prepare 2 clove of garlic, minced.
- Prepare 1 of red pepper, diced.
- Prepare 4 oz of can diced green chiles.
- You need 2 tsp of chili powder.
- It's 1 tsp of ground cumin.
- You need 2 can of 10 ounce enchilada sauce.
- You need 15 oz of can of black beans.
- Prepare 2 cup of shredded cheese.
- Prepare 1 cup of sour cream.
- You need 1 lb of Penne pasta.
- You need of Optional Toppings.
- Prepare 1 of avocado.
- It's 1 of green onions.
- You need 1 of black olives.
- You need 1 of tomatoes.
- It's 1 of sour cream.
This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. My kids love this chicken enchilada casserole and I bet yours will too! This was a total hit on my dinner table. Of course, my kids will gobble up anything.
Chicken enchilada pasta casserole step by step
- Cook pasta according to the package directions. Drain and set aside..
- In a large skillet, heat olive oil and cook chicken. Set aside to cool and cube. Add garlic, onion and red pepper to skillet and cook until tender..
- Add cubed chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through..
- Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add toppings and serve..
It's cheesy, it's spicy, it's sinfully delicious. I love chicken enchiladas and this casserole is even easier to make than making regular chicken enchiladas because you just layer your ingredients. Green Chile Chicken Enchiladas are one of my all-time favorite recipes. Funny thing is, I've shared two different versions on the blog, One Pan Green Chile Chicken Enchilada Pasta and Green Chile Chicken. This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!
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