Enchilada Pasta
This Enchilada Pasta combines the flavors of enchiladas with the comfort of pasta for a quick and filling dinner.
Ingredients
Pasta and Sauce
- 8 oz pasta Use any pasta shape you prefer.
- 1 can enchilada sauce Choose your preferred heat level.
Protein and Veggies
- 1 cup cooked chicken Rotisserie chicken works well.
- 1 cup black beans Canned or cooked from dry.
- 1 cup corn Fresh, frozen or canned can be used.
Cheese and Seasonings
- 1 cup shredded cheese Cheddar or Monterey Jack work best.
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper
- for garnish Chopped cilantro
Instructions
Preparation of Pasta
- Cook the pasta according to the package instructions. Drain and set aside.
Cooking the Ingredients
- In a large skillet, combine the cooked chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
- Cook over medium heat until everything is heated through.
Combining and Baking
- Stir in the cooked pasta and half of the shredded cheese until well combined.
- Transfer the mixture to a baking dish and sprinkle with the remaining cheese.
- Bake at 350°F for 20 minutes, or until the cheese is bubbly and golden.
Serving
- Garnish with chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in the oven or microwave, adding water or enchilada sauce if it seems dry.