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.
Heat oven to 350 degrees F.
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 the 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 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.
Bake for 15 minutes or until cheese is melted and the mixture is warmed through.
Serve immediately with optional toppings.
Optional toppings include diced avocado, fresh cilantro, and sour cream.
- 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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