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Chicken Enchilada Pasta

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“This is a great use for leftover cooked chicken breasts. Larger shaped pastas like rotini, rotelle, bowties, and mafalda work best.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
  2. Cook the pasta according to package directions; drain well.
  3. Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
  4. Pour mixture into the 13 x 9 dish.
  5. Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
  6. Bake at 350 for about 20-30 minutes.
  7. Remove from oven.
  8. Serve with dallops of the sour cream, if desired.

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