Viral Dish! Chicken Enchilada Pasta Casserole

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Chicken Enchilada Pasta Casserole

"I had leftovers from nachos and threw this together. Comfort food with a kick!"

Ingredients :

1 1/three cups penne pasta
1 tablespoon vegetable oil
2 cups cubed bird
half cup salsa, divided
1 clove garlic, minced, or more to flavor
salt and ground black pepper to flavor
1 (10.Seventy five ounce) can cream of fowl soup
half of cup tired canned pinto beans
half cup canned corn
1 (four ounce) can chopped green chile peppers
1 cup shredded Cheddar cheese
2 cups crushed tortilla chips, or to flavor

Instructions :

Prep : 15M	Cook : 4M	Ready in : 56M

Bring a large pot of gently salted water to a boil; add penne and prepare dinner, stirring every so often, until gentle yet company to the chunk, approximately 11 minutes. Drain.
Preheat oven to 350 levels F (one hundred seventy five tiers C).
Heat oil in a large skillet over medium warmness. Add bird, 1/4 cup salsa, garlic, salt, and pepper; prepare dinner and stir till chicken is browned, five to 7 mins. Stir in cream of fowl soup, pinto beans, corn, and inexperienced chile peppers.
Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
Bake within the preheated oven till top is golden brown, about 20 mins. Serve with ultimate 1/four cup salsa.

Notes :

Substitute frozen corn for the canned corn if preferred.
Omit baking step if desired.

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