Yield: 6 Servings
Chicken Enchilada Pasta Bake
This Chicken Enchilada Pasta takes the comfort-food-goodness of your favorite enchiladas, and turns it into an easy pasta dinner you’ll want to make again and again! Cheesy, hearty, and loaded with Tex-Mex flavor.
Ingredients
For the Pasta Bake
- 12 ounces pasta, cooked and drained according to package directions
- 1 tablespoon olive oil
- 1 (15 oz) can whole kernel corn, drained (or frozen corn)
- 1 (15 oz) can black beans, drained and rinsed
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 (15 oz) can fire roasted tomatoes
- 1 (7 oz) can diced green chilies
- 1 ½ cups enchilada sauce
- 2 cups cooked, shredded chicken
- 2 cups shredded Mexican cheese blend
Optional Toppings
- ½ cup sour cream
- 1 avocado, sliced, or ½ cup guacamole
- ¼ cup chopped cilantro
- ½ cup salsa or pico de gallo
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Instructions
- Preheat the oven to 375°F. Spray a 6-quart casserole dish with nonstick spray, and set aside.
- In a large skillet, heat the oil and add the corn. Saute for a few minutes, or for more flavor, turn up the heat and let it blacken or char slightly. Then add the black beans and garlic, and cook for 2 - 3 minutes.
- Add the cumin, smoked paprika, tomatoes, green chilies, and enchilada sauce. Heat thoroughly. Add the chicken and stir to combine.
- Pour into a casserole dish and top with shredded cheese.
- Place into the oven and bake for 10 minutes, or until the cheese is melted and slightly browned.
- Serve topped with sour cream, avocado, etc.
Notes
Storage: Store your leftover chicken enchilada pasta bake in an airtight container in the fridge for up to 5 days. Reheat in the oven, or in the microwave.
Nutrition
Serving: 1, Calories: 537kcal, Carbohydrates: 43g, Protein: 30g, Fat: 28g, Saturated Fat: 11g, Polyunsaturated Fat: 15g, Cholesterol: 81mg, Sodium: 1001mg, Fiber: 10g, Sugar: 9g