How To Make Chicken Enchilada Pasta
Imagine having two all-time favorite dishes in one. This chicken enchilada pasta combines chicken enchilada and pasta in one flavorful dish.
Serves:
Ingredients
- 1lbdried pasta
- 1tbspolive oil
- 1white onion,diced, small
- 4ozgreen chiles,can, diced
- 3cupsenchilada sauce,homemade or store-bought, about two 10-oz cans store-bought
- 3cupschicken,shredded, cooked
- 15ozblack beans,1 can, rinsed and drained
- 15ozwhole-kernel corn,1 can, drained
- 2½cupsMonterrey Jack cheese,shredded, or Mexican-blend
Instructions
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Heat oven to 350 degrees F.
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Cook pasta in generously-salted boiling water until al dente according to package instructions.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally until the onion is translucent.
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Add green chiles and saute for an additional 2 minutes. Add enchilada sauce, shredded chicken, black beans, and corn, and stir to combine.
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When the pasta reaches al dente, drain and remove from heat. Add the enchilada sauce mixture to the pasta and stir to combine.
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Stir in 2 cups of cheese until just combined then transfer the pasta to a 9×13-inch greased baking dish. Sprinkle pasta with the remaining ½ cup of cheese.
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Bake for 15 minutes or until cheese is melted and the mixture is warmed through.
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Serve immediately with optional toppings.
Recipe Notes
Optional toppings include diced avocado, fresh cilantro, and sour cream.
Nutrition
- Calories: 1022.54kcal
- Fat: 32.61g
- Saturated Fat: 14.53g
- Trans Fat: 0.07g
- Monounsaturated Fat: 11.35g
- Polyunsaturated Fat: 4.22g
- Carbohydrates: 128.00g
- Fiber: 17.50g
- Sugar: 18.08g
- Protein: 56.58g
- Cholesterol: 101.45mg
- Sodium: 1440.31mg
- Calcium: 530.68mg
- Potassium: 1682.55mg
- Iron: 6.94mg
- Vitamin A: 155.13µg
- Vitamin C: 55.71mg
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