Chicken Enchilada Pasta Bake

This chicken enchilada pasta bake is the perfect easy week night meal for the family. It really feels like eating chicken enchiladas with pasta instead of tortillas and the chicken and veg filling pulling the dish together combined with red enchilada sauce.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 397

Ingredients Method Nutrition

Ingredients

12 ounces cavatappi, fusili or penne pasta
1 tablespoon extra-virgin olive oil
1/2 cup chopped yellow onion
1 cup chopped red bell pepper
1 15-ounce can black beans, rinsed and drained
1 1/2 cups frozen fire roasted corn
2 cloves garlic, minced
2 cups shredded cooked chicken
2 15-ounce or 3 (10-ounce cans red enchilada sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces pepper jack cheese, shredded 2 cups_
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
Sour cream, for serving

Method

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, heat oil in an extra large oven-proof skillet over medium heat. Add onion and pepper and cook until softened, about 5 minutes.
Add black beans, corn and garlic. Cook until corn is heated, about 5 minutes.
Stir in chicken, enchilada sauce, salt, and pepper until well combined. Fold in noodles until fully coated. Sprinkle cheese over top.
Bake until cheese is melted, about 10 minutes.
Top with green onions and cilantro. Serve with sour cream, if desired. Recipe developed by Barrett Heald