Enchilada Pasta Bake
Servings: 8
Ingredients
- Avocado oil spray or gluten-free nonstick cooking spray
- Kosher or fine sea salt
- 8 ounces (3 cups) gluten-free penne pasta
- 1 rotisserie chicken bones and skin removed, shredded
- 8 ounces cream cheese at room temperature
- 1 white or yellow onion finely diced
- 1 (4-ounce) can Hatch chopped green chiles
- 1 (15-ounce) can red enchilada sauce
- 2 cups grated Mexican blend cheese divided
Optional Topping:
- 1 pint cherry or grape tomatoes cut into quarters
- ¼ cup fresh cilantro chopped
- Juice of 2 limes
- Extra-virgin olive oil
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F. Spray a 13x9-inch (or similar) baking dish with cooking spray.
- Bring a large pot of heavily salted water to a boil. Cook the pasta for 2 minutes less than the package directions. Drain and rinse with cold water.
- In a large mixing bowl, combine the shredded chicken, cream cheese, onion, and chopped chiles, and stir until combined.
- Add the enchilada sauce and 1 cup of the grated cheese. Stir and pour into the prepared baking dish.
- Cover with foil and bake for 20-25 minutes or until bubbly around the edges. Remove foil, sprinkle with remaining cheese, and bake for another 5 to 7 minutes or until the cheese is melted.
- To prepare the optional topping, combine the tomatoes, cilantro, lime juice, with a drizzle of olive oil, and salt and pepper to taste. Serve as a topping for the casserole.
Nutrition
Calories: 429kcal | Carbohydrates: 7g | Protein: 40g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 164mg | Sodium: 658mg | Potassium: 241mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1101IU | Vitamin C: 14mg | Calcium: 227mg | Iron: 0.5mg
