Zesty Red Sauce Chicken Enchilada Pasta Bake
This Chicken Enchilada Pasta Bake is a zesty fusion of Mexican flavors and hearty Italian pasta. Featuring shredded chicken, black beans, and fire-roasted corn in a rich red sauce, it is topped with melted pepper jack cheese for a satisfying family meal.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Italian Fusion
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) cans red enchilada sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups shredded pepper jack cheese
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
sour cream, for serving
Instructions
1. Preheat the oven to three hundred fifty Fahrenheit.
2. Cook pasta in salted water until just shy of al dente; drain.
3. Sauté onion and red pepper in olive oil until soft.
4. Add black beans, corn, and minced garlic; cook for 5 minutes.
5. Stir in shredded chicken, enchilada sauce, salt, and pepper.
6. Fold the drained pasta into the sauce until fully coated.
7. Top with pepper jack cheese and bake for 10 minutes until melted.
8. Garnish with cilantro and green onions and serve with sour cream.
Notes
Pull the pasta 2 minutes early to avoid mushiness after baking.
Use rotisserie chicken to save time.
Sub Monterey Jack cheese if you prefer less heat.
Nutrition
- Serving Size: 1/8th of pan
- Calories: 397
- Sugar: 6g
- Sodium: 1141mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 62mg
Find it online: https://www.flavourrecipe.com/chicken-enchilada-pasta-bake/