Baked Cheesy Enchilada Chicken Penne


  • 12 oz uncooked penne pasta (3 3/4 cups)
  • 12 oz Kraft™ Velveeta™ original cheese product, cut in 1/2-inch cubes (from 16-oz package)
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • 1 cup milk
  • 3 cups shredded cooked chicken
  • 1 can (19 oz) Old El Paso™ enchilada sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 4 tablespoons butter, melted
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 2 tablespoons thinly sliced green onions
  • Lime wedges, chopped fresh cilantro leaves and sour cream, if desired


Step 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, using minimum cook time; drain and set aside.

Step 2 Meanwhile, in large microwavable bowl, mix cheese cubes, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second intervals until cheese melts and mixture is easily stirred smooth.

Step 3 Gently stir pasta into cheese sauce. Pour mixture into baking dish.

Step 4 In large bowl, mix chicken, enchilada sauce, green chiles, butter and taco seasoning mix. Spoon over pasta mixture in baking dish.

Step 5 Bake 28 to 32 minutes or until bubbling at edges (165°F in center). Top with remaining 1 cup shredded cheese. Let stand 5 minutes. Top with green onions. Serve with remaining ingredients.

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