The best of chicken enchiladas and pasta come together for this great new comfort food — Chicken Enchilada Pasta Bake!
- 1 lb. dried pasta (I used large shells)
- 1 Tbsp. olive oil
- 1 small white onion (diced)
- 1 4 oz. can diced green chiles
- 3 cups enchilada sauce (homemade http://www.gimmesomeoven.com/red-enchilada-sauce/ or store-bought (about two 10-ounce cans store-bought))
- 3 cups shredded cooked chicken http://www.gimmesomeoven.com/slow-cooker-chicken-recipe/
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can whole-kernel corn, drained
- 2.5 cups shredded Monterrey Jack or Mexican-blend cheese
- optional toppings: diced avocado (fresh cilantro, sour cream)
- Heat oven to 350 degrees.
- Cook pasta in generously-salted boiling water until al dente according to package instructions.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until onion is translucent. Add green chiles and saute for an additional 2 minutes. Add enchilada sauce, shredded chicken, black beans, and corn, and stir to combine.
- When the pasta reaches al dente, drain and remove from heat. Add the enchilada sauce mixture to the pasta, and stir to combine. Stir in 2 cups cheese until just combined, then transfer the pasta to a 9×13-inch greased baking dish. Sprinkle pasta with the remaining 1/2 cup cheese.
- Bake for 15 minutes, or until cheese is melted and the mixture is warmed through. Serve immediately with optional toppings.