Recipe of Enchilada Casserole Green Salsa

Chicken Enchilada Pasta Casserole

Instant pot salsa verde chicken enchilada casserole is a lot to say.

Recipe Summary Chicken Enchilada Pasta Casserole

I had leftovers from nachos and threw this together. Comfort food with a kick!

Ingredients | Enchilada Casserole Green Salsa

1 ⅓ cups penne pasta

1 tablespoon vegetable oil

2 cups cubed chicken

½ cup salsa, divided

1 clove garlic, minced, or more to taste

salt and ground black pepper to taste

1 (10.75 ounce) can cream of chicken soup

½ cup drained canned pinto beans

½ cup canned corn

1 (4 ounce) can chopped green chile peppers

1 cup shredded Cheddar cheese

2 cups crushed tortilla chips, or to taste

Directions

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.

Substitute frozen corn for the canned corn if desired.

Omit baking step if preferred.

Info | Enchilada Casserole Green Salsa

prep: 15 mins cook: 41 mins total: 56 mins Servings: 4 Yield: 4 servings

TAG : Chicken Enchilada Pasta Casserole

Main Dishes, Pasta, Chicken,