Cheesy Chicken Enchilada Pasta Bake
A comforting baked pasta loaded with shredded chicken, beans, corn, tomatoes and melty cheddar for an easy enchilada-inspired weeknight meal.
Servings: 6 servings
Ingredients
- 1 small onion finely chopped
- 1 clove garlic minced
- 15 oz whole kernel corn drained
- 15 oz diced tomatoes
- 15 oz black beans drained and rinsed
- 1.5 cups shredded cooked chicken oven-roasted or rotisserie
- 1 tablespoon taco seasoning
- 10 oz enchilada sauce
- 2 cups penne rigate pasta uncooked
- 2 cups shredded cheddar cheese
- sour cream to serve, optional
- green onions chopped, to garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 13x9-inch casserole dish.
- Cook the penne according to package directions until al dente, drain, and transfer to a large heatproof bowl.
- Add the shredded cooked chicken to the pasta and sprinkle the taco seasoning over the chicken; toss to combine.
- Fold in the drained corn, rinsed black beans, diced tomatoes, chopped onion, and minced garlic until evenly distributed.
- Stir in the enchilada sauce until everything is coated, then transfer the mixture to the prepared casserole dish and spread into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for 15 minutes, or until the cheese is melted. If desired, broil on low for 2–3 minutes to brown the cheese—watch closely.
- Remove from the oven and let the dish stand 10 minutes before serving. Garnish with chopped green onions and serve with sour cream if using.
Equipment
- 13x9-inch casserole dish
- Large Pot
- large heatproof bowl
- Strainer
- Measuring Cups and Spoons
- Spatula or large spoon
- aluminum foil (optional)
Notes
- If using uncooked chicken, cube 1½ chicken breasts, season with salt and pepper, toss with 1 tablespoon flour, and cook in olive oil.