Recipe of Quick Chicken enchilada pasta casserole

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The ingredients needed to make Chicken enchilada pasta casserole:

1. Get 2 tbsp olive oil
2. Make ready 4 cooked chicken breasts, cubed
3. Get 1 bunch diced green onions
4. Make ready 2 clove garlic, minced
5. Get 1 red pepper, diced
6. Prepare 4 oz can diced green chiles
7. Prepare 2 tsp chili powder
8. Take 1 tsp ground cumin
9. Prepare 2 can 10 ounce enchilada sauce
10. Make ready 15 oz can of black beans
11. Make ready 2 cup shredded cheese
12. Get 1 cup sour cream
13. Prepare 1 lb Penne pasta
14. Prepare Optional Toppings
15. Prepare 1 avocado
16. Take 1 green onions
17. Prepare 1 black olives
18. Get 1 tomatoes
19. Make ready 1 sour cream

This enchilada casserole can easily be made ahead. This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. My kids love this chicken enchilada casserole and I bet yours will too! This was a total hit on my dinner table.

Instructions to make Chicken enchilada pasta casserole:

1. Cook pasta according to the package directions. Drain and set aside.
2. In a large skillet, heat olive oil and cook chicken. Set aside to cool and cube. Add garlic, onion and red pepper to skillet and cook until tender.
3. Add cubed chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through.
4. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add toppings and serve.

My kids love this chicken enchilada casserole and I bet yours will too! This was a total hit on my dinner table. Of course, my kids will gobble up anything. Casseroles make perfect meal-prep dinners–this enchilada version is so easy to prep ahead. The whole casserole can be built and left to hang out in the refrigerator for up to three days.

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