Chicken Enchilada Pasta Bake
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(6)
Ingredients
8 servings
- 2 cups medium shell pasta
- 1 tbsp olive oil
- 1 pound chicken thighs (sliced into thin strips)
- kosher salt and freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 yellow onion (diced)
- 5 garlic cloves (chopped)
- 1 red bell pepper (diced)
- 15 oz crushed tomatoes
- 2 cups red enchilada sauce
- 1½ cups frozen corn
- Kosher salt and freshly cracked black pepper
- 1½ cups grated monterey jack cheese
- Chopped cilantro for garnish
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Preparation
Step 1
Cook pasta according to package directions.
Step 2
Heat olive oil over medium high heat in large skillet. Season the chicken with salt, pepper and some garlic powder and sauté until cooked, about 10 minutes, then remove onto a plate. Chop into small pieces.
Step 3
Add extra oil if the skillet if needed. Add onion and garlic, cook for 90 seconds until starting to soften. Add bell pepper and cook for another 2 minutes. Add the canned tomatoes, corn, enchilada sauce and bring to boil and reduce to a simmer for cook down for 15 minutes. Once simmering, add the pasta and chicken and stir to combine.
Step 4
Sprinkle the top with cheese then broil until golden and bubbly, about 10 minutes. Garnish with cilantro. Serve.
Step 5
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