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