Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick spray; set aside.
A quick trick to turn our Chicken Enchilada Pasta vegetarian? Substitute the chicken with your favorite mix of frozen Hy-Vee veggies.
Servings and Ingredients
|2 c.||Hy-Vee elbow macaroni|
|½ lbs.||Hy-Vee rotisserie chicken, or cooked chicken, chopped or shredded|
|1||(10-oz.) can Hy-Vee red enchilada sauce|
|1 c.||shredded pepper Jack cheese|
Things To Grab
- 2-quart baking dish
- Hy-Vee nonstick cooking spray
- Large stockpot
Cook pasta according to package directions for al dente; drain.
Toss cooked pasta with rotisserie chicken and enchilada sauce. Place in prepared baking pan; top with cheese.
Bake 15 to 20 minutes or until pasta is heated through and cheese is bubbly.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 30mg
- Sodium: 340mg
- Total Carbohydrates: 24g
- Protein: 13g
Hy-Vee Test Kitchen