Creamy Chicken Enchilada Pasta Bake Recipe:
Ingredients:
1 (16 oz.) package spaghetti
1 (10.75 oz.) can cream of chicken soup
1 (10.75 oz) can fiesta nacho cheese
1 (15 oz.) can rotel fire-roasted tomatoes
1 (4 oz.) can green chiles
1 cup low-sodium chicken broth
1 cup sour cream
1/2 cup black olives, plus more for garnish
2 cups Mexican blend cheese, grated, divided
3 cups cooked chicken, shredded or cubed
Green onion, finely chopped, for garnish
Cilantro, for garnish
Instructions:
Preheat oven to 375°F (190°C).
Cook spaghetti according to package directions. Drain and set aside.
In a large mixing bowl, combine cream of chicken soup, fiesta nacho cheese, fire-roasted tomatoes, green chiles, chicken broth, sour cream, and black olives. Mix well.
Add 1 cup of grated Mexican blend cheese and mix again.
Fold in cooked chicken and spaghetti, and mix until everything is evenly coated.
Pour the mixture into a 9×13 inch baking dish.
Sprinkle remaining 1 cup of grated cheese on top.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and continue baking for another 20-25 minutes or until cheese is melted and bubbly.
Garnish with chopped green onions, cilantro, and additional black olives, if desired.
Serve hot and enjoy!
