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.
White Chicken Enchilada Pasta
- 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.