Chicken Enchilada Pasta Casserole

 

I am desperately trying to find fall. The calendar says it should be here, and the upcoming holiday season says it should be here as well. Unfortunately, the sun and clouds didn’t get the memo and we’re still struggling through summer-like heat. Sometimes, you just have to make fall happen on your own.

 

 

That said, I was craving the comfort food of our chicken enchilada pasta yesterday. Warm and creamy, a little bit of kick and some wonderful, soft shredded chicken. Normally I would make this particular dish with corn tortillas, but years ago, I wanted to make this and didn’t have any corn tortillas on hand… but I had lots of pasta!

 

 

Boy oh boy, what a find! The pasta creates the same starchy balance as the tortillas, and makes the dish even more versatile than ever. It can be served with warmed tortillas, corn bread, or even a heavier flat bread with some melted cheese. Oh, so yummy!

 

True to any casserole, this can be made ahead of time, it can be refrigerated or frozen, and it reheats like a dream, making leftovers even easier to finish up. Serve with corn, green beans, or some delicious summer squash.

 

Chicken Enchilada Pasta Casserole

 

2 cups pasta (Penne, Garofalo, Gemelli, etc)

2 cups cooked chicken, shredded

1 can (4oz) green chili’s

2 cups Mexican blend cheese

3 Tbs butter

3 Tbs flour

½ tsp onion powder

½ tsp garlic powder

1 tsp taco seasoning

1 can (14.5oz) chicken broth

1 cup sour cream

 

 

Preheat the oven to 350. Prepare a casserole dish with some cooking spray. Cook pasta per the directions on the package and set aside.

In a medium sauce pan, melt the butter and add the flour. Stir until blended and bubbling, just for a minute or so. Add the chicken broth, onion powder, garlic powder, and taco seasoning. Bring it to a simmer while stirring and allow it to thicken, about 7-9 minutes. Add the sour cream and 1 cup of cheese and remove the sauce pan from the burner. Mix in the chicken and pasta and once it’s all incorporated, pour it all into the prepared casserole dish.

Sprinkle the last of the cheese on top of the casserole and place it in the oven for 15-20 minutes, or until the cheese is melted and there’s a little bubbling of the sauce. Leave the casserole in the oven and turn off the oven. Turn on the broiler for a couple minutes just to brown the cheese before removing from the oven. Finally, allow it to rest for a few minutes before serving.

 

This recipe was adapted from a similar casserole recipe at the Plain Chicken