Baked Cheesy Enchilada Chicken Penne Recipes

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CHICKEN ENCHILADA BAKE



Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

  • Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY



Cheesy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro

Provided by Alix Traeger

Categories     Snacks

Yield 2 servings

Number Of Ingredients 6

1 cup shredded chicken, leftover
1 cup enchilada sauce, divided
1 cup cheese blend, divided
5 tortillas
sour cream, to serve
fresh cilantro, to serve

Steps:

  • Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
  • Wrap the tortillas in a paper towel and microwave for 30 seconds.
  • Preheat oven to 350°F (180°C).
  • Place the chicken on the tortilla and roll tightly.
  • Place the enchiladas in a baking pan and top with remaining sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Top with sour cream and cilantro.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

ONE-POT CHEESY CHICKEN ENCHILADA PASTA



One-Pot Cheesy Chicken Enchilada Pasta image

Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 lb uncooked medium pasta shells
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 cups water
1 bunch thinly sliced green onions, greens and whites separated
2 teaspoons chili powder
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
2 cups finely chopped deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, lime wedges and sour cream, if desired

Steps:

  • In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
  • Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
  • Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

Nutrition Facts : Calories 550, Carbohydrate 61 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 9 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1/2 g

CHEESY CHICKEN ENCHILADA SKILLET



Cheesy Chicken Enchilada Skillet image

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Dinner     Salsa     Sour Cream     Bean     Cheese     Garlic     Quick & Easy     Bake

Yield 4-6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Steps:

  • Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  • Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
  • Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

CHICKEN ENCHILADA PASTA



Chicken Enchilada Pasta image

I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

Provided by Lori Bachner Carey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 14

1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
  • Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
  • Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
  • Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g

CHEESY ENCHILADA CHICKEN



Cheesy Enchilada Chicken image

This is a super easy, great tasting chicken dish - pair it with some Spanish rice and a salad and dinner's on the table in about 30 minutes.

Provided by knitaholic

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 3

2 boneless chicken breasts
5 ounces enchilada sauce
1/2 cup shredded cheese, your choice

Steps:

  • Preheat oven to 350 degrees.
  • Spray baking dish with Pam.
  • Place chicken breasts in bottom of dish.
  • Pour enchilada sauce evenly over chicken.
  • Bake for 30 minutes.
  • Sprinkle with cheese after 30 minutes.
  • Place chicken back in oven until cheese melts.

CHEESY ENCHILADA CHICKEN



Cheesy Enchilada Chicken image

We baked enchilada goodness into moist chicken breasts for this Mexican-inspired meal that's ready in 40 minutes.

Provided by By Deborah Harroun

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups milk
1 can (10 oz) Old El Paso™ enchilada sauce
1 cup shredded Monterey jack cheese (4 oz)
1 tablespoon olive oil
Salt and pepper
4 boneless skinless chicken breasts (about 1 1/2 lb)

Steps:

  • Heat oven to 375°F.
  • In 2-quart saucepan, melt butter over medium heat. Add onion and garlic; cook about 3 minutes or until softened. Sprinkle in flour. Cook and stir 1 minute. With whisk, gradually beat in milk, cooking 5 to 7 minutes or until mixture is slightly thickened. Stir in enchilada sauce. Add cheese; cook until cheese is melted, stirring occasionally.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken breast; place in skillet. Cook about 4 minutes on each side or until chicken is browned. Transfer chicken to ungreased 8-inch square or 12x6-inch (2-quart) glass baking dish.
  • When cheese is melted in sauce, pour over chicken.
  • Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If desired, serve with Old El Paso® rice and beans.

Nutrition Facts : ServingSize 1 Serving

CHEESY CHICKEN PENNE (BAKED!) SUPER EASY



Cheesy Chicken Penne (Baked!) SUPER EASY image

Yum. Yum. and MORE yum. First let me say my husband is not a chicken guy nor an Alfredo guy. and when he does eat chicken, it has to be dark meat. BUT i was able to sneak this chicken breast past his taste buds...he even had seconds! AND asked to eat it for lunch tomorrow (today). Whew was i excited.

Provided by Cucina Natalia

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

3 chicken breasts (fully cooked, seasoned to your liking and shredded)
16 ounces alfredo sauce (I used "Clasico" brand..my mom would be shocked I didn't make my own so shuuushhh)
1 cup shredded cheddar cheese
1/2 yellow onion
1 tablespoon ground black pepper
1/3 cup chicken broth
1 lb penne rigate

Steps:

  • Turn your oven to 375°F Saute your onions in a little olive oil until they are translucent. Do not burn them.
  • Boil your noodles.
  • combine your Alfredo sauce and chicken broth in a pan and mix together. Simmer while your noodles are cooking.
  • Once the noodles are Al Dente, and your sauce has been simmering, drain your noodle poor them back into the pot you used then pour the chicken in and the Alfredo sauce mixture.
  • Stir it all together. And make sure the noodles are well coated.
  • Coat a glass baking pan with butter. Pour the mixture into the baking pan. Cover the top with the shredded cheese.
  • Cover with foil. Bake for 15 minutes. Remove cover for another 10 minutes.
  • Mangia!

Nutrition Facts : Calories 736.9, Fat 21.3, SaturatedFat 9.2, Cholesterol 99.3, Sodium 313.8, Carbohydrate 88, Fiber 4.3, Sugar 3.8, Protein 45.3

MAKE-AHEAD CHEESY CHICKEN ENCHILADAS



Make-Ahead Cheesy Chicken Enchiladas image

A gooey, cheesy chicken enchilada. Lots of flavor, easy to prepare, and great to make ahead of time. Wonderful topped with lettuce, tomatoes, avocado, onions, and additional sour cream. A real family favorite.

Provided by barbinfl

Categories     Chicken Enchiladas

Time 1h20m

Yield 8

Number Of Ingredients 8

cooking spray
2 cups diced cooked chicken
3 cups shredded Mexican-blend cheese, divided
½ cup sliced roasted red peppers
1 (4.5 ounce) can diced green chile peppers
1 cup sour cream
1 (10 ounce) can enchilada sauce
8 (10 inch) flour tortillas

Steps:

  • Spray a 9x13-inch baking dish with cooking spray.
  • Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
  • Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
  • Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
  • Refrigerate until ready to cook, up to 2 days.
  • When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until bubbly, about 1 hour.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 42.5 g, Cholesterol 76.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 26.1 g, SaturatedFat 14.9 g, Sodium 1063.7 mg, Sugar 2.5 g

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