Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 8 people
This is one of the best enchilada recipes. You have to give this a try very soon. It’s super good, you’ll want to lick your plate clean every time!
Ingredients
3 tablespoons butter
2 c. chopped cooked chicken
12 ounces penne pasta
1 (4 ounces) can of green chiles
3 tablespoons flour
1 c. sour cream
½ teaspoon onion powder
1 teaspoon taco or southwestern seasoning
½ teaspoon garlic powder
2 c. chicken broth
2 c. shredded Monterey Jack cheese
HOW TO MAKE WHITE CHICKEN ENCHILADA PASTA
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch pan.
Step 2: Following the package directions, cook the pasta. Drain when done and set aside.
Step 3: Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for about a minute. Then, add the broth along with the garlic powder, onion powder, and southwestern seasoning. Mix well until smooth and let the sauce thicken. Take off the heat, then whisk in the sour cream and chillies.
Step 4: Gently toss the pasta with the sauce, chicken, and half of the cheese. Transfer everything to the prepared pan and top with the rest of the cheese.
Step 5: Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese is bubbly and has melted.
Notes:
In this recipe, I used about half of rotisserie chicken.
Feel free to use low-fat sour cream. But I will not recommend using fat-free sour cream.
You can use your preferred cheese. I love Monterey Jack cheese and Pepper Jack Cheese.
Substitute the diced green chiles with a can of diced jalapeños for a spicer dish.
Assemble the casserole in advance and keep it in the fridge overnight. If baking straight from the fridge, you may need a couple of minutes to the baking time.
For a quick meal, assemble and freeze the casserole. Thaw it completely after freezing before baking and bake.
If desired, freeze the casserole after baking. Partially thaw when ready to serve and reheat at 350 degrees F for about 30 to 40 minutes, covered with aluminium foil until warm.
Ingredients
- 3 tablespoons butter
- 2 c. chopped cooked chicken
- 12 ounces penne pasta
- 1 (4 ounces) can of green chiles
- 3 tablespoons flour
- 1 c. sour cream
- ½ teaspoon onion powder
- 1 teaspoon taco or southwestern seasoning
- ½ teaspoon garlic powder
- 2 c. chicken broth
- 2 c. shredded Monterey Jack cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch pan.
Step 2: Following the package directions, cook the pasta. Drain when done and set aside.
Step 3: Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for about a minute. Then, add the broth along with the garlic powder, onion powder, and southwestern seasoning. Mix well until smooth and let the sauce thicken. Take off the heat, then whisk in the sour cream and chillies.
Step 4: Gently toss the pasta with the sauce, chicken, and half of the cheese. Transfer everything to the prepared pan and top with the rest of the cheese.
Step 5: Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese is bubbly and has melted.
Notes
In this recipe, I used about half of rotisserie chicken. Feel free to use low-fat sour cream. But I will not recommend using fat-free sour cream. You can use your preferred cheese. I love Monterey Jack cheese and Pepper Jack Cheese. Substitute the diced green chiles with a can of diced jalapeños for a spicer dish. Assemble the casserole in advance and keep it in the fridge overnight. If baking straight from the fridge, you may need a couple of minutes to the baking time. For a quick meal, assemble and freeze the casserole. Thaw it completely after freezing before baking and bake. If desired, freeze the casserole after baking. Partially thaw when ready to serve and reheat at 350 degrees F for about 30 to 40 minutes, covered with aluminium foil until warm.
