Chicken Enchilada Pasta

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

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.
Most Helpful

Very rich and creamy recipe. I added an extra teaspoon of chili powder and 1 teaspoon minced garlic. Made a very easy night of cooking for me. Thanks.

FaithB25 February 14, 2003

I thought this recipe was very good. I was also easy to throw together. My son did not like the chiles in it, but I wouldn't change a thing. Thank you for sharing this wonderful recipe. I don't know if the pasta mixture will freeze very well, but I'm going to try it.

Sidd January 28, 2003

The overall concept of this dish is really good. The problem both my husband and I had with it was that it wasn't spicy at all. I even used double the amount of chili powder that the recipe called for. For the left-overs I sprinkled a bunch of red pepper flakes on top.

jennifer.blake-somers January 16, 2008