Friday, December 13, 2013

White Chicken Enchilada Pasta

This is a variation on one of our favorite enchilada dishes - White Chicken Enchiladas. I swapped out the tortillas for pasta. YUM! We both LOVED this. It was incredibly delicious. 

This was much easier to make than the rolled enchilada dish. I didn't have to take the time to stuff tortillas and roll them up. I just made the sauce, boiled the noodles and mixed everything together. We actually preferred this to the original. 

Follow Plain Chicken's board Casseroles on Pinterest.

White Chicken Enchilada Pasta
serves 8
(Printable Recipe)

  • 12 oz penne pasta
  • 12 oz cooked chicken, chopped
  • 1 (4oz) can green chiles
  • 2 cups shredded Monterey Jack cheese 
  • 3 Tbsp butter 
  • 3 Tbsp flour 
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp southwestern seasoning
  • 2 cups chicken broth 
  • 1 cup sour cream 

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

Cook pasta according to package directions. Drain and set aside.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth, garlic powder, onion powder and southwestern seasoning. Whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies

Toss together pasta, sauce, chicken and half of cheese. Pour into prepared pan. Top with remaining cheese.

Bake 25-30 minutes, until bubbly and cheese is melted.

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  1. Enchiladas are way too much work, THIS is the way to go!

  2. This sounds amazing! I think this will be on my table this weekend! This may be a dumb question but...southwestern seasoning? Is this something you buy on the spices aisle? Could I just use taco seasoning?

    1. McCormick sell Southwestern Seasoning, but you could us taco seasoning if you already have that.

  3. Would this freeze well? I'm stuck for freezer friendly ideas!

  4. Would this freeze well? I'm stuck for freezer friendly ideas!

  5. Love this idea! I've made your white chicken enchiladas several times, and we love it, but it's a lot of work. This sounds way easy!

  6. Thanks, this looks much easier than the enchiladas with rolled up tortillas we eat so often. For a white sauce, I substitute white pasta sauce, like Classico's Creamy Alfredo or 4 Cheese Alfredo. Then I don't need to add onion or garlic powder (allergic). If you like cilantro, add some to chopped tomatoes for a topping, like they do at Dos Amigos restaurants here.

  7. Need this!!! :) Will be making for dinner this weekend :)

  8. I made this tonight, and it was great!!

  9. This is one that I absolutely have to try. Especially if I just go by and get a rotisserie chicken on a weeknight. Sounds great.

  10. Crazy question.....Could I use the can of green chilli enchilada sauce instead of the green chillis themselves?!

    1. I think that would work. Add about a 1/2 cup.


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