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One Pot Enchilada Casserole
Don't stress, make this quick and easy dinner recipe. One Pot Chicken Enchilada Casserole is a blend of tangy green enchilada sauce, chicken, pasta and cheese.
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Servings: 6
Calories: 562kcal
Ingredients
- 2 Tablespoons Cooking Oil
- 1½ lbs Boneless Skinless Chicken Breast - cut into bite sized chunks
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1 Can Whole Green Chiles - drained 10oz
- 1 Lime - juiced
- 2 Garlic Cloves
- 2 Cups Water
- 2 Cups Uncooked Pasta
- 4 oz Philadelphia Cream Cheese
- 1/2 Cup Black Olives - cut in half
- 1 Cup Shredded Mexican Cheese Blend
- Taco Bell Creamy Jalapeno Sour Cream Dip
Instructions
- In blender or processor, puree green chiles, lime juice and garlic. Set aside.
- In a 3 quart pot, heat cooking oil over medium. Add chicken, salt, pepper and garlic powder. Cook for about 5 minutes or until chicken is almost cooked through.
- Add green chile puree and water to pot. Bring to a boil.
- Add uncooked pasta, reduce heat to medium/low. Cover and simmer for 10-15 minutes or until pasta is done.
- Add cream cheese and stir until incorporated. Add black olives and stir.
- Remove from heat, sprinkle shredded cheese on top. Cover 2-3 minutes until cheese has melted.
- Serve with a dollop of Taco Bell Sour Cream Dip on top.
Nutrition
Serving: 1g | Calories: 562kcal | Carbohydrates: 35g | Protein: 48g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 140mg | Sodium: 539mg | Fiber: 3g | Sugar: 5g
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