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One Pot Enchilada Casserole Recipe

Name: One Pot Enchilada Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
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

WonkyWonderful

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.

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

Method

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.