CHICKEN ENCHILADA PASTA CASSEROLE

Chicken Enchilada Pasta Casserole image

I had leftovers from nachos and threw this together. Comfort food with a kick!

Provided by srhouse

Categories Main Dish Recipes Pasta Chicken

Time 56m

Yield 4

Number Of Ingredients 12

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Ingredients

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

Steps:

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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

Nutrition Facts : Calories 718.5 calories, Carbohydrate 81.5 g, Cholesterol 93.5 mg, Fat 24.7 g, Fiber 5.9 g, Protein 44.4 g, SaturatedFat 9.2 g, Sodium 1491.6 mg, Sugar 5.8 g