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White Chicken Enchilada Pasta


  • Total Time: 35
  • Yield: 6 1x
  • Diet: Gluten Free

Description

A creamy, flavorful dish that is simple to make and perfect for the entire family, combining pasta and enchilada flavors for a unique twist.


Ingredients

Scale
  • 8 oz. pasta (penne or rotini)
  • 2 cups cooked, shredded chicken
  • 1 cup white enchilada sauce
  • 1 cup shredded cheese (cheddar or Monterey Jack)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the cooked pasta, shredded chicken, and white enchilada sauce. Mix until evenly coated.
  4. Transfer the mixture to a greased 9×13 inch baking dish.
  5. Sprinkle 1 cup of shredded cheese on top.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
  7. Remove from the oven and let it cool for a few minutes before serving.

Notes

  • For added flavor, consider using a spicy enchilada sauce.
  • You can substitute the chicken with shredded rotisserie chicken for a quicker option.
  • Prep Time: 10
  • Cook Time: 25
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 cup
  • Calories: 360
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 75mg

Keywords: Pasta Recipe, Chicken Enchiladas, Comfort Food, Easy Dinner, One Pot Meal, Quick Recipe, Family Dinner, Tasty Meals, Cheesy Goodness, Weeknight Recipes