Cheesy Chicken Enchilada Pasta Bake
Prepare your taste buds for a delightful fiesta with this Cheesy Chicken Enchilada Pasta Bake! It’s a flavor-packed fusion of classic Italian pasta and zesty Mexican enchiladas, resulting in a dish that’s bound to satisfy your cravings.
Ingredients:
- 8 oz rotini pasta
- 1 bag of frozen roasted corn
- 2 cups shredded chicken (rotisserie chicken works great)
- 2 cloves of garlic
- Paprika
- Cumin
- 10 oz can of red enchilada sauce
- 4 oz can of mild green chilies
- 14.5 oz can of fire-roasted tomatoes
- 2 cups Colby Jack cheese
- Sour cream (for serving)
- Red onions (for garnish)
Instructions:
- Start by cooking the rotini pasta according to the package instructions. Once cooked, drain it and set it aside.
- In a large skillet, roast the frozen corn on the stove until it’s nicely browned and aromatic.
- To the skillet, add 2 cups of shredded chicken. Rotisserie chicken works great for this. Mix in minced garlic, a dash of paprika, and a pinch of cumin. Sauté until fragrant.
- Pour in the red enchilada sauce and add the mild green chilies and fire-roasted tomatoes from their respective cans. Let the mixture simmer until it’s gently bubbling.
- Transfer the flavorful concoction into a 9×13 baking dish.
- Stir in 1 cup of Colby Jack cheese, and then sprinkle the remaining cheese (an entire bag of shredded Colby Jack) on top.
- Place the dish under the broiler in your oven and watch that cheese closely. It should take about 3-5 minutes to become beautifully melted and golden.
- Once it’s out of the oven, serve your Chicken Enchilada Pasta Bake with a dollop of sour cream on top, and don’t forget to garnish with red onions. This dish is a mouthwatering blend of flavors that’ll have everyone asking for seconds! Enjoy! 🍝🌮