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Cheesy Chicken Enchilada Pasta
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Description
Comfort food at its best! Cheesy pasta with a bit of Mexican food in the mix. Use it as a quick dinner or make ahead and freeze.
Ingredients
- FOR THE PASTA:
- 1 pound Bow Tie Pasta
- 1 can (10 3/4 Oz. Size) Cream Of Chicken Soup
- 1 can (4 Oz. Size) Diced Green Chilies
- 2 cups Sour Cream
- ½ cups Diced Onion
- 1 can (4 Oz. Size) Sliced Black Olives
- 3 cups Shredded Cheddar Cheese, Divided
- 2 whole Chicken Breasts Cooked And Cubed
- FOR THE ENCHILADA SAUCE:
- 1 can (8 Oz. Size) Tomato Sauce
- ⅓ cups Water
- 1 teaspoon Chili Powder
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Cumin
- 1 clove Garlic, Minced
Preparation
For the pasta:
Bring a large pot of water to boil and cook the pasta.
While the pasta cooks, in a large bowl mix the soup, green chilies, sour cream, onions, olives and 1 cup of shredded cheese. Once the pasta is al dente, fold it into the soup mixture along with the cooked chicken.
Pour into one 9×13 baking dish or two smaller rectangular dishes (I like to use the disposable ones for freezing). Pour over enchilada sauce (see below) and sprinkle with the remaining cheese.
Bake at 350°F until cheese is melted and heated through.
For the enchilada sauce:
In a small saucepan, mix all of the ingredients and bring to a boil, stirring occasionally. Cook for a few minutes for the ingredients to blend. Pour over the enchilada pasta or store in the refrigerator for later.
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