Chicken Enchilada Pasta Bake
Ingreadient
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12 ounces cavatappi, fusili, or penne pasta
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1 tablespoon extra-virgin olive oil
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1/2 cup chopped yellow onion
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1 cup chopped red bell pepper
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1 (15-ounce) can black beans, rinsed and drained
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1 1/2 cups frozen fire roasted corn
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2 cloves garlic, minced
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2 cups shredded cooked chicken
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2 (15-ounce) cans red enchilada sauce
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 cups shredded pepper jack cheese
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2 tablespoons sliced green onions
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2 tablespoons chopped fresh cilantro
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sour cream, for serving
Direction
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
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Meanwhile, heat oil in an extra large oven-proof skillet over medium heat. Add onion and pepper and cook until softened, about 5 minutes.
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Add black beans, corn and garlic. Cook until corn is heated, about 5 minutes.
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Stir in chicken, enchilada sauce, salt, and pepper until well combined. Fold in noodles until fully coated. Sprinkle cheese over top.
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Bake until cheese is melted, about 10 minutes.
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Top with green onions and cilantro. Serve with sour cream, if desired.
