Chicken Enchilada Pasta

Recipe

Main Dish
Chicken Enchilada Pasta

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4.88 out of 5 stars
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17 ratings

Recipe Data

8
Servings
15min
Prep
30min
Total

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    Description

    A quick trick to turn our Chicken Enchilada Pasta vegetarian? Substitute the chicken with your favorite mix of frozen Hy-Vee veggies.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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
    • Colander

    Directions

    1. Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick spray; set aside.

    2. Cook pasta according to package directions for al dente; drain.

    3. Toss cooked pasta with rotisserie chicken and enchilada sauce. Place in prepared baking pan; top with cheese.

    4. Bake 15 to 20 minutes or until pasta is heated through and cheese is bubbly.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 30mg
    • Sodium: 340mg
    • Total Carbohydrates: 24g
    • Protein: 13g

    Daily Values

    0%
    Iron 5%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen