Chicken Enchilada Pasta Bake
Ingredients
Enchilada Sauce:
2 C chicken broth
1/2 tsp dried oregano
1/2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
1 1/2 tsp salt
1/2 tsp cayenne pepper
2 Tb chili powder
2 Tb all purpose flour
Additional ingredients:
12 oz small pasta shells or rigatoni
3 C shredded chicken, cooked (roughly 1lb chicken)
3/4 C red bell pepper
3/4 C yellow onion
7 oz corn, drained
3/4 C black beans, drained and rinsed well
1 Tb olive oil
8 oz Colby-Jack cheese, shredded
1/4 C green onions, chopped
Tortilla chips
Sour cream
Directions
In a small saucepan, combine sauce ingredients, whisking together until fully combined. Set over medium-low heat, whisking occasionally until mixture thickens. Remove from heat and transfer to a clean bowl, pressing plastic wrap to the surface to prevent a skin from forming.
In a medium skillet over medium heat, saute bell pepper and onion with olive oil until tender and onions are translucent. Add chicken, corn and black beans, tossing occasionally until heated through. Transfer to a large bowl.
Prepare pasta according to manufacturer’s directions and drain.
Preheat oven to 350°F.
Combine pasta and chicken mixture with prepared sauce. Toss well to coat evenly. Stir in half of the shredded cheese. Transfer mixture to a 1 1/2 quart baking dish. Top off with remaining cheese.
Bake for 30 minutes or until cheese is completely melted. Sprinkle with freshly chopped green onions. Serve with optional tortilla chips and sour cream.
