Chicken Enchilada Pasta Casserole Food

CHICKEN ENCHILADA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
• Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
• Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
• Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

ONE-POT CHEESY CHICKEN ENCHILADA PASTA

Steps:

• In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
• Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
• Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

CHICKEN ENCHILADA PASTA

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
• Cook the pasta according to package directions; drain well.
• Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
• Pour mixture into the 13 x 9 dish.
• Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
• Bake at 350 for about 20-30 minutes.
• Remove from oven.
• Serve with dallops of the sour cream, if desired.

CHICKEN ENCHILADA PASTA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
• Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
• Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

PARTY CHICKEN ENCHILADA CASSEROLE

Steps:

• In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
• Combine onion mixture in a bowl with chopped chicken and green chili peppers.
• Set aside.
• For sauce, in the same pan melt 3 tablespoons butter.
• Stir in flour, coriander and salt.
• Stir in chicken broth all at once.
• Cook and stir till thickened and bubbly.
• Remove from heat.
• Stir in sour cream and 1/2 cup of the cheese.
• Stir 1/2 cup of the sauce into the chicken mixture.
• Fill each tortilla with about 1/4 cup of the chicken mixture.
• Roll up and arrange in a 13x19x2 baking dish.
• Pour remaining sauce over and sprinkle with remaining cheese.
• Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
• Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

CHICKEN ENCHILADA CASSEROLE

Steps:

• In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.