Chicken enchilada pasta casserole

Chicken enchilada pasta casserole. LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. When I say this recipe is easy, I mean you'll still have time to paint your nails or do an extra load of laundry in the time it would normally take to make Toss in the enchilada sauce, seasonings and pasta and let the Instant Pot cook it in just FOUR minutes!

This is a Chicken Enchilada Casserole, and it's sososososo delicious. It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and. This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love! You can cook Chicken enchilada pasta casserole using 19 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken enchilada pasta casserole

1. It's 2 tbsp of olive oil.
2. You need 4 of cooked chicken breasts, cubed.
3. Prepare 1 bunch of diced green onions.
4. Prepare 2 clove of garlic, minced.
5. It's 1 of red pepper, diced.
6. It's 4 oz of can diced green chiles.
7. You need 2 tsp of chili powder.
8. Prepare 1 tsp of ground cumin.
9. It's 2 can of 10 ounce enchilada sauce.
10. Prepare 15 oz of can of black beans.
11. Prepare 2 cup of shredded cheese.
12. You need 1 cup of sour cream.
13. It's 1 lb of Penne pasta.
14. It's of Optional Toppings.
15. It's 1 of avocado.
16. Prepare 1 of green onions.
17. It's 1 of black olives.
18. It's 1 of tomatoes.
19. You need 1 of sour cream.

This enchilada casserole can easily be made ahead. This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. My kids love this chicken enchilada casserole and I bet yours will too! This was a total hit on my dinner table.

Chicken enchilada pasta casserole step by step

1. Cook pasta according to the package directions. Drain and set aside..
2. In a large skillet, heat olive oil and cook chicken. Set aside to cool and cube. Add garlic, onion and red pepper to skillet and cook until tender..
3. Add cubed chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through..
4. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add toppings and serve..

Of course, my kids will gobble up anything. Casseroles make perfect meal-prep dinners--this enchilada version is so easy to prep ahead. The whole casserole can be built and left to hang out in the refrigerator for up to three days. Then all you have to do is bake it off on a busy night and you have a healthy dinner on the table in a jiff. We love a good casserole and this chicken enchilada casserole recipe certainly doesn't disappoint.

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