Chicken Enchilada Pasta Bake
Ingredients
The pasta
The filling
-
1
Tbsp
olive oil
-
1
small
white onion (diced)
-
1
4 oz can
diced green chiles
-
3
cups
enchilada sauce
-
3
cups
shredded cooked chicken
-
1
15 oz can
black beans (rinsed and drained)
-
1
15 oz can
whole-kernel corn (drained)
The cheese
-
2.5
cups
shredded Monterrey Jack or Mexican-blend cheese
Optional toppings
-
to taste
diced avocado
-
to taste
fresh cilantro
-
to taste
sour cream
Instructions
- Preheat the oven to 350°F.
- Cook the pasta in salted boiling water until al dente, following package instructions.
- In a large skillet, heat the olive oil over medium-high heat and sauté the diced onion until translucent.
- Add the diced green chiles and cook for an additional 2 minutes.
- Stir in the enchilada sauce, shredded chicken, black beans, and corn, mixing well.
- Once the pasta is cooked, drain it and combine it with the enchilada mixture.
- Mix in 2 cups of cheese until just combined, then transfer to a greased 9x13-inch baking dish.
- Top with the remaining ½ cup of cheese.
- Bake for 15 minutes until the cheese is melted and the dish is warmed through.
- Serve immediately with optional toppings.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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