Chicken Enchilada Pasta Bake
A hearty pasta bake combining the flavors of enchiladas with chicken and cheese!
Equipment
- Medium Saucepan
- Skillet
- Large Bowl
- Baking Dish
Ingredients
- 2 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 12 oz pasta mezzi rigatoni or medium shells recommended
- 3 cups shredded cooked chicken around 1 lb of chicken
- 3/4 cup red bell pepper, diced
- 3/4 cup yellow onion, diced
- 7 oz corn, drained
- 3/4 cup black beans, drained and rinsed
- 1 tablespoon olive oil
- 8 oz Colby-Jack cheese, shredded
- 1/4 cup green onions, chopped
- Tortilla chips optional
- Sour cream optional
Instructions
- In a small saucepan, combine chicken broth, oregano, cumin, garlic powder, onion powder, black pepper, salt, cayenne pepper, chili powder, and flour. Whisk until combined.
- Heat over medium-low until thickened, whisking occasionally. Remove from heat and transfer to a bowl.
- In a skillet, heat olive oil over medium heat. Sauté red bell pepper and onion until tender, about 5-7 minutes.
- Add shredded chicken, corn, and black beans. Stir until heated through, about 4-5 minutes.
- Prepare pasta according to package instructions, then drain.
- Preheat oven to 350°F (175°C).
- In a large bowl, combine pasta, chicken mixture, and sauce. Toss to coat evenly. Stir in half of the cheese.
- Transfer mixture to a 1 1/2 quart baking dish. Spread evenly and top with remaining cheese.
- Bake for about 30 minutes, or until cheese is melted and bubbly.
- Sprinkle with green onions and let cool for a few minutes before serving.
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Notes
Store leftovers in an airtight container for up to 3-4 days.