Chicken enchilada pasta casserole

Name: Chicken enchilada pasta casserole
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 4 cooked chicken breasts, cubed; 1 bunch diced green onions; 2 clove garlic, minced; 1 red pepper, diced; 4 oz can diced green chiles; 2 tsp chili powder; 1 tsp ground cumin; 2 can 10 ounce enchilada sauce; 15 oz can of black beans; 2 cup shredded cheese; 1 cup sour cream; 1 lb Penne pasta; 1 avocado; 1 green onions; 1 black olives; 1 tomatoes; 1 sour cream

C Volturno @cook_3561261

Chicken enchilada pasta casserole

C Volturno @cook_3561261

Saved

Ingredients

30 mins

6 servings

2 tbspolive oil
4 cooked chicken breasts, cubed
1 bunchdiced green onions
2 clovegarlic, minced
1red pepper, diced
4 ozcan diced green chiles
2 tspchili powder
1 tspground cumin
2 can10 ounce enchilada sauce
15 ozcan of black beans
2 cupshredded cheese
1 cupsour cream
1 lbPenne pasta
Optional Toppings
1avocado
1green onions
1black olives
1tomatoes
1sour cream

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Steps

30 mins

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.