Chicken Enchilada Pasta Bake
When pasta meets enchiladas, it’s basically the best thing to ever happen and that’s exactly what’s going on with this Chicken Enchilada Pasta Bake.
Servings: 8 servings
Ingredients
- 2 cups medium shell pasta
- 1 tablespoon olive oil
- 1 pound chicken thighs sliced into thin strips
- kosher salt and freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 yellow onion diced
- 5 garlic cloves chopped
- 1 red bell pepper diced
- 15 oz crushed tomatoes
- 2 cups red enchilada sauce
- 1½ cups frozen corn
- Kosher salt and freshly cracked black pepper
- 1½ cups grated monterey jack cheese
- Chopped cilantro for garnish
Instructions
- Cook pasta according to package directions.
- Heat olive oil over medium high heat in large skillet. Season the chicken with salt, pepper and some garlic powder and sauté until cooked, about 10 minutes, then remove onto a plate. Chop into small pieces.
- Add extra oil if the skillet if needed. Add onion and garlic, cook for 90 seconds until starting to soften. Add bell pepper and cook for another 2 minutes. Add the canned tomatoes, corn, enchilada sauce and bring to boil and reduce to a simmer for cook down for 15 minutes. Once simmering, add the pasta and chicken and stir to combine.
- Sprinkle the top with cheese then broil until golden and bubbly, about 10 minutes. Garnish with cilantro. Serve.
Notes
Feel free to use leftover chicken here, saving you time!
Nutrition
Calories: 396kcal | Carbohydrates: 38g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 74mg | Sodium: 766mg | Potassium: 499mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1189IU | Vitamin C: 29mg | Calcium: 195mg | Iron: 2mg