Enchilada Pasta Bake

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Ingredients

  1. 4 1/2 c medium pasta shells, cooked and drained
  2. 2 t vegetable oil
  3. 1 onion, chopped
  4. 1 red pepper, chopped
  5. 1 (1.25 oz) pkg taco seasoning mix
  6. 1 (14.5 oz) can diced tomatoes, undrained
  7. 1 (14.5 oz) can fire roasted tomatoes, drained
  8. 1 c salsa
  9. 2 c cooked chicken breast, shredded, or rotisserie chicken
  10. 1 c frozen corn
  11. 1 (15 oz) can black beans, rinsed and drained
  12. 3 green onions, thinly sliced, divided
  13. 1/3 cup fresh cilantro,chopped, divided
  14. 1 (8 oz) pkg Mexican Style Shredded Four Cheese with a touch of Philadelphia

Instructions

  1. Heat oven to 375°F.
  2. Heat oil in large nonstick skillet on medium heat.
  3. Add onion and pepper; cook 3 to 5 minutes or until crisp-tender, stirring frequently.
  4. Stir in seasoning mix and tomatoes; cook and stir 3 minutes.
  5. Add chicken, beans, corn, salsa, fire roasted tomatoes and 1/2 of the green onions and 1/2 of the cilantro; mix well.
  6. Remove from heat.
  7. Add pasta to chicken mixture; mix lightly.
  8. Pour into a 9x13 inch baking dish; top with cheese.
  9. Bake 20 to 25 minutes or until pasta mixture is heated through and cheese is melted.
  10. Serve with remaining green onions and remaining cilanto.

Picture of Recipe

Enchilada Pasta Bake - Picture of Recipe
Enchilada Pasta Bake - Picture of Recipe
Serves: 8, 1 1/2 c servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Entree
Type of Food: Enchilada,Casserole
Ethnicity/Origin: Mexican
Key Ingredient: Chicken,Onions,Bell Peppers,Tomatoes,Beans,Cilantro,Cheese
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake
Themes/Holidays: Cinco de Mayo

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