Description
A creamy and flavorful White Chicken Enchilada Pasta baked to perfection with tender chicken, spicy green chiles, and melted Monterey Jack cheese. This comforting dish combines the essence of enchiladas with the heartiness of pasta, ideal for a family dinner that’s ready in 40 minutes.
Ingredients
Scale
Pasta and Protein
- 12 oz penne pasta
- 2 cups chopped cooked chicken
Cheese
- 2 cups shredded Monterey Jack cheese, divided
Sauce
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp southwestern seasoning or taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-oz) can green chiles
Other
- Cooking spray (for greasing pan)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Pasta: Boil the penne pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Make Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to create a roux. Gradually whisk in the chicken broth, then add garlic powder, onion powder, and southwestern seasoning. Continue whisking until the sauce thickens. Remove from heat, then stir in the sour cream and green chiles until well combined.
- Combine Ingredients: In a large bowl, toss together the cooked pasta, chicken, sauce, and half of the shredded Monterey Jack cheese until everything is evenly coated.
- Assemble and Bake: Pour the pasta mixture into the prepared baking pan and spread evenly. Sprinkle the remaining cheese on top. Bake in the preheated oven for 25-30 minutes until the dish is bubbly and the cheese is melted and slightly golden.
Notes
- You can substitute rotisserie chicken to save time and add extra flavor.
- For a spicier kick, use hot green chiles instead of mild.
- Sour cream adds creaminess; for a lighter version, consider using Greek yogurt.
- If you want a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
