Chicken Enchiladas Penne
Servings 8
Ingredients
- 16 ounces penne pasta
- 4 boneless skinless chicken breasts, cooked
- 1 large can about 1-1/4 cups enchilada sauce
- 1 small can corn drained (optional)
- 1 regular can black beans drained and rinsed
- 2 cups shredded cheddar cheese divided
- 8 ounces cream cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon garlic salt
- 2 teaspoons black pepper
- 1 teaspoon smoked paprika
- 1/2 cup jarred sliced jalapenos drained (optional)
Instructions
- Prepare pasta per package directions. Drain and return to pot.
- Dice cooked chicken breasts into 1" pieces. Add to pasta pot.
- Combine enchilada sauce, corn, black beans, 1 cup cheese, cream cheese, and seasonings with pasta. Cook over medium-low heat until cream cheese blends smoothly with pasta.
- Serve with additional shredded cheese on top, jalapenos or whatever toppings are desired.
Notes
If sauce is too thick after adding all ingredients, add milk 1/8 cup at a time until desired consistency is created.
