Chicken Enchilada Pasta – C
green salad
  • Classic
  • one pan, poultry
Chicken Enchilada Pasta – C
green salad
  • Classic
  • one pan, poultry
Servings:

Ingredients

Prep
  • 10 oz penne pasta
  • 3 C cooked cubed chicken deli rotisserie chicken
  • 1 T taco seasoning
  • 20 oz red enchilada sauce mild
  • 2 C chicken broth
  • 1 T minced garlic
  • 2 C shredded cheddar cheese
On Cooking Day
  • 8 C salad greens
  • 1 C shredded cheddar cheese
  • 4 oz sour cream
  • 4 oz sliced black olives optional

Instructions

To Assemble
  1. Add all ingredients to 9×13 baking dish sprayed with non stick spray and mix well. Cover with foil. *pasta is added uncooked and will cook while the dish bakes.
To Cook
  1. Uncover and mix well.
  2. Cover TIGHTLY with foil and bake in a 375 degree oven for 40-55 minutes or until chicken and pasta are cooked.
  3. Top with cheese, black olives and sour cream. Serve with green salad.

Ingredients

Prep
  • 10 oz penne pasta
  • 3 C cooked cubed chicken deli rotisserie chicken
  • 1 T taco seasoning
  • 20 oz red enchilada sauce mild
  • 2 C chicken broth
  • 1 T minced garlic
  • 2 C shredded cheddar cheese
On Cooking Day
  • 8 C salad greens
  • 1 C shredded cheddar cheese
  • 4 oz sour cream
  • 4 oz sliced black olives optional

Instructions

To Assemble
  1. Add all ingredients to 9×13 baking dish sprayed with non stick spray and mix well. Cover with foil. *pasta is added uncooked and will cook while the dish bakes.
To Cook
  1. Uncover and mix well.
  2. Cover TIGHTLY with foil and bake in a 375 degree oven for 40-55 minutes or until chicken and pasta are cooked.
  3. Top with cheese, black olives and sour cream. Serve with green salad.

*best on day 1 or 2
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