I love chicken enchiladas, but this pasta version is less work with all the goodness of chicken enchiladas. Leftovers reheat well.
Recipe from: Plain Chicken
12 oz penne pasta
12 oz cooked chicken, chopped (I used a can from Costco)
1 (4oz) can green chiles
2 cups shredded Monterey Jack cheese (I used Cheddar instead and loved it)
3 Tbsp butter
3 Tbsp flour
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp southwestern seasoning
2 cups chicken broth
1 cup sour cream
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray.
Cook pasta according to package directions. Drain and set aside.
In a small sauce pan over medium heat, melt butter. Whisk in flour and
cook 1 minute. Add broth, garlic powder, onion powder and southwestern
seasoning. Whisk until smooth. Allow sauce to thicken. Remove from heat
and stir in sour cream and chilies
Toss together pasta, sauce, chicken and half of cheese. Pour into prepared pan. Top with remaining cheese.
Bake 25-30 minutes, until bubbly and cheese is melted.