Chicken enchilada pasta –Y’all, if you’re looking for a dish that’s gonna bring the whole family to the table, check out this Chicken Enchilada Pasta Bake! This recipe is packed with flavor, creamy goodness, and just the right amount of spice to make your taste buds dance. It’s a perfect combination of enchiladas and pasta, and trust me, once you try it, you’ll want to make it again and again. Let’s get into it!
Feast Your Eyes on This
This Chicken Enchilada Pasta Bake is not just easy to make, but it’s visually stunning too. Just take a look at this deliciousness!
Ingredients You’ll Need
Gather up these goodies to whip up this delectable dish:
- 12 ounces of pasta (your choice, but penne works great!)
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (Mexican blend is the bomb)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen works fine)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions to Bring It All Together
Now that we have our ingredients ready, let’s get cookin’!
- Preheat your oven to 375°F (190°C). This will get those flavors meltin’ together.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper. Stir it all up until everything is well mixed.
- Sprinkle half of the cheese into the pasta mixture, stirring again to incorporate it into the mix.
- Transfer the mixture into a greased baking dish, spreading it evenly. Top with the remaining cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and slightly golden.
- Once it’s done, garnish with fresh cilantro if you like, and serve hot!
There you have it, fam! A Chicken Enchilada Pasta Bake that’ll have everyone asking for seconds. Enjoy your meal and happy cooking!