Chicken Enchilada Pasta Bake – nothing authentic about this dish, but it sure is tasty


I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don’t walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

We all loved this recipe. I made it just the way it is written the first time I made it and loved. Tonight was my second time making it. Only thing I did different was add the entire can of red enchilada sauce, added another chicken breast and just a little bit more on the spices. So yummy!

This is, by far, the best pasta dish I have ever made. My children had seconds!!!!! We love chicken enchiladas and pasta so I though, “why not? worst that’s gonna happen is I’ll never make it again.” You bet this will be a regular in our household!!

Great recipe, added black beans at the same time the chicken was added. Topped off with green onions and sliced avocado. Will be making again!

I cooked the chicken in adobo seasoning (my go to seasoning for Hispanic dishes), fresh squeezed lime juice, and cilantro, shredding it in the pan as it cooked, and added some cilantro to the sauce as it cooked. I topped with sour cream and green onions. Very yummy!

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Delicious!!!!! Made exactly as stated except: only had 12 oz of green enchilada sauce so I cut the red enchilada sauce from 2/3 C to 1/2 C so it didn’t overwhelm the red sauce. The other change I made was that I didn’t have chilli powder so I used cayenne instead. Came out great. Will def make again. Thanks

Husband loves chicken enchiladas, I don’t like them so this was my way of compromising and it was wonderful! Rotisserie chicken made it even faster, I highly recommend! I ate my whole bowl….

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INGREDIENTS

1 (16 oz.) package Pasta
1 (10.75 oz.) can cream of chicken soup
1 (10.75 oz) can fiesta nacho cheese

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