Chicken Enchilada Pasta
This is a great use for leftover cooked chicken breasts. larger shaped pastas like rotini, rotelle, bowties, and mafalda work best.
Steps
Preheat oven to 350.
Lightly grease a 13 x 9 pan.
Set aside.
Cook the pasta according to package directions.
Drain well.
Return the cooked , drained pasta to the empty pot.
Stir in the cooked cubed chicken , scallions , tomatoes , corn , tomato sauce , enchilada sauce , cumin , chili powder and garlic powder.
Mix well and add salt if needed.
Pour mixture into the 13 x 9 dish.
Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
Bake at 350 for about 20-30 minutes.
Remove from oven.
Serve with dallops of the sour cream , if desired.
Ingredients
pasta, cooked chicken breasts, scallion, diced tomatoes, frozen corn, tomato sauce, enchilada sauce, cumin, chili powder, garlic powder, salt, monterey jack cheese, cilantro, light sour cream