Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
A quick trick to turn our Chicken Enchilada Pasta vegetarian? Substitute the chicken with your favorite mix of frozen Hy-Vee veggies.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee elbow macaroni | ||
| ½ lbs. Hy-Vee rotisserie chicken, or cooked chicken, chopped or shredded | ||
| 1 (10-oz.) can Hy-Vee red enchilada sauce | ||
| 1 c. shredded pepper Jack cheese |
Things To Grab
- 2-quart baking dish
- Hy-Vee nonstick cooking spray
- Large stockpot
- Colander
Directions
Cook pasta according to package directions for al dente; drain.
Toss cooked pasta with rotisserie chicken and enchilada sauce. Place in prepared baking pan; top with cheese.
Bake 15 to 20 minutes or until pasta is heated through and cheese is bubbly.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 30mg
- Sodium: 340mg
- Total Carbohydrates: 24g
- Protein: 13g
Daily Values
0%
Iron 5%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen