White Chicken Enchilada Pasta -my favorite enchilada recipe with pasta instead of tortillas - much easier! No cream of anything soup!! chicken, pasta, green chiles, cheese, tossed in a homemade sour cream sauce. SO good! I wanted to lick my plate!
Preheat oven to 350ºF. Spray a 9x13 pan with cooking spray.
Cook pasta according to package directions. Drain and set aside.
In a small saucepan 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.
I used rotisserie chicken for the cooked chicken in this recipe. You will need about half a chicken for this recipe.You can use low-fat sour cream. I don't suggest fat-free.I used Monterey Jack cheese. I've also used Pepper Jack Cheese. You can use any cheese you prefer.If you want a spicer dish, swap the diced green chiles for a can of diced jalapeños.You can assemble the casserole ahead of time and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.You can assemble the casserole and freeze for a quick meal later. To bake the casserole after freezing, thaw completely and bake as directed below.You can also freeze the casserole after baking. To reheat, partially thaw. Cover the pan with aluminum foil. Bake at 350ºF for 30 to 40 minutes, until warm.