White Chicken Enchilada Pasta
Creamy, cheesy white chicken enchilada pasta that combines tender chicken, green chiles, and Monterey Jack in a simple baked casserole.
Servings: 8 people
Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken, chopped
- 4 oz can diced green chiles
- 2 cups Monterey Jack cheese, shredded
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp southwestern seasoning or taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
Instructions
- Preheat the oven to 350ºF (175ºC) and spray a 9×13-inch baking dish with cooking spray.
- Cook the penne according to package directions until al dente, drain well, and set aside.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
- Slowly whisk in the chicken broth, then add garlic powder, onion powder, and southwestern (or taco) seasoning. Cook, whisking, until the sauce is smooth and starts to thicken.
- Remove the sauce from the heat and stir in the sour cream and the diced green chiles until combined.
- In a large bowl, toss the cooked pasta with the sauce, chopped cooked chicken, and half of the shredded Monterey Jack cheese.
- Transfer the mixture to the prepared baking dish, sprinkle the remaining cheese on top, and spread evenly.
- Bake for 25–30 minutes, until the casserole is bubbly and the cheese is melted and lightly browned.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Small Saucepan
- Whisk
- Measuring cups and spoons
- Colander
Notes
- Use rotisserie chicken for a quick prepared option.
- Low-fat sour cream may be used, but avoid fat-free.
- Swap Monterey Jack for Pepper Jack or another cheese you prefer.
- For a spicier dish, use diced jalapeños instead of green chiles.
- You can assemble the casserole ahead and refrigerate overnight; add a few minutes to baking if baking straight from cold.
- The casserole can be frozen either assembled or after baking; thaw completely before baking if frozen.