Chicken Enchilada Pasta

“This was made by combining 2 recipes I found a few years ago. We like to mix it with Penne pasta instead of making enchiladas. If you have extra mixture it does freeze well before adding the pasta.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. In bowl, stir soups and sour cream until smooth.
  3. Set aside.
  4. In a pan, melt butter.
  5. Saute onion and chili powder until onion is tender.
  6. Stir in chicken, chilies, 3/4 of both cheeses, and soup mixture.
  7. Remove from heat.
  8. Add cooked pasta until your desired coating.
  9. (We prefer Penne).
  10. Mix well.
  11. Spread in casserole dish.
  12. Top with remaining cheese.
  13. Bake until heated through.
  14. NOTE: You can freeze any remaining mixture without the pasta for a later use.

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