Description
A delightful fusion of Mexican and Italian flavors, enchilada chicken pasta combines the comforting texture of pasta with zesty enchilada sauce, tender chicken, and a medley of beans and corn.
Ingredients
- 🍝 Penne pasta – 12 oz (about 340 g)
- 🍗 Cooked chicken – 2 cups, shredded
- 🌶️ Enchilada sauce – 2 cups
- 🖤 Black beans – 1 can (15 oz), drained and rinsed
- 🌽 Corn – 1 cup
- 🧀 Cheese – 1 ½ cups, shredded
- 🌿 Cilantro – ¼ cup, chopped
- 🧂 Salt and pepper – to taste
- 🛢️ Olive oil – 1 tablespoon
Instructions
- Prepare the chicken by shredding rotisserie chicken or cooking your own until fully cooked.
- Cook the penne pasta in salted boiling water until al dente, then drain and rinse.
- In a skillet, heat 1 cup of enchilada sauce with the shredded chicken.
- Add black beans and corn to the skillet, then mix in the cooked penne pasta and remaining enchilada sauce.
- Transfer the mixture to a greased baking dish, top with cheese, and bake at 350°F (175°C) for about 20 minutes until cheese is bubbling and golden.
Notes
- For a spicy kick, add sliced jalapeños.
- Minced garlic can enhance the flavor when sautéed with the chicken.
- Fresh or canned diced tomatoes can add moisture.
- Sliced avocado on top adds creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: enchilada chicken pasta, Mexican pasta, comfort food, easy dinner