Chicken Enchiladas Penne
Cook time
Total time
Serves: 8
  • 16 ounces penne pasta
  • 4 boneless, skinless chicken breasts, cooked
  • 1 large can (about 1-1/4 cups) enchilada sauce
  • 1 small can corn, drained (optional)
  • 1 regular can black beans, drained and rinsed
  • 2 cups shredded cheddar cheese, divided
  • 8 ounces cream cheese
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon garlic salt
  • 2 teaspoons black pepper
  • 1 teaspoon smoked paprika
  • ½ cup jarred sliced jalapenos, drained (optional)
  1. Prepare pasta per package directions. Drain and return to pot.
  2. Dice cooked chicken breasts into 1" pieces. Add to pasta pot.
  3. Combine enchilada sauce, corn, black beans, 1 cup cheese, cream cheese, and seasonings with pasta. Cook over medium-low heat until cream cheese blends smoothly with pasta.
  4. Serve with additional shredded cheese on top, jalapenos or whatever toppings are desired.
If sauce is too thick after adding all ingredients, add milk ⅛ cup at a time until desired consistency is created.
Recipe by Mini Van Dreams at