Email to Magnolia Lane      

Chicken Enchilada Pasta

Source of Recipe

Marsha


List of Ingredients

12 oz. pasta; rotini, bowties or mafalda
2 1/2-3 c. cubed cooked chicken breasts
1/2 c. chopped scallion
1 (15 oz.) can diced tomatoes
1 c. frozen corn, thawed
1 (8 oz.) can tomato sauce
2 c. enchilada sauce
2-3 tsp. ground cumin, to taste
2 tsp. chili powder, to taste
1/4 tsp. garlic powder
Salt, to taste
2 c. shredded Monterey Jack cheese (can use cheddar, cheddar jack)
1 Tbsp. chopped cilantro or chopped parsley
3/4 c. light sour cream, optional for garnishing


Recipe

Preheat oven to 350 degrees. Lightly grease a 13x9-inch 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 prepared dish. Evenly sprinkle with the shredded cheese and then the cilantro or parsley.

Bake @ 350 degrees for about 20-30 minutes. Remove from oven. Serve with dollops of the sour cream, if desired.