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.

• Preparation Time: 15 mins
• Cooking Time: 41 mins
• Total Time: 56 mins
• Calories: 719 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 cup shredded Cheddar cheese
• salt and ground black pepper to taste
• 1 (4 ounce) can chopped green chile peppers
• 1 clove garlic, minced, or more to taste
• 1 (10.75 ounce) can cream of chicken soup
• ½ cup salsa, divided
• 1 ⅓ cups penne pasta
• 2 cups cubed chicken
• ½ cup drained canned pinto beans
• ½ cup canned corn
• 2 cups crushed tortilla chips, or to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 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.

Step 4

Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.

Step 5

Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.