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Chicken Enchilada Pasta Bake Recipe

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This recipe for Chicken Enchilada Pasta Bake is from Dawn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz "cavatappi" or fusili or penne
1 tbsp extra virgin olive oil
½ cup chopped yellow onion
1 cup chopped red bell pepper
1 15 oz can of black beans rinsed and drained
1 ½ cups frozen fire roasted corn. If no fire roasted add 1/2 cup of can fire roasted tomatoes.
4 cloves of garlic, minced
2 to 3 cups shredded cooked chicken
2 (15oz) cans of green or red enchilada sauce
½ tsp salt
¼ tsp black pepper
2 cups shredded pepper jack cheese
2 tbsp sliced green onions
2 tbsp chopped fresh cilantro
Sour cream for serving
Directions:
Directions:
Step 1
Gather all ingredients. Preheat onion to 350 degrees.

Step 2
Bring lrg pot of lightly salt water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Step 3
Meanwhile, heat oil in an extra large oven-proof skillet over medium heat. Add onion and pepper and cook until softened, about 5 minutes.

Step 4
Add black beans, corn and garlic. Cook until corn is heated, about 5 minutes,

Step 5
Stir in Chicken, enchilada sauce, salt, and pepper until well combined. Fold in noodles until fully coated. Sprinkle cheese over the top.

Step 6
Bake until cheese is melt, about 10 minutes.

Step 7
Top with green ions and cilantro. Serve with sour cream.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Allrecipes - Chicken Enchilada Pasta Bake.

 

 

 

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