Chicken Enchilada Pasta Bake
The best of chicken enchiladas and pasta come together for this great new comfort food — Chicken Enchilada Pasta Bake!
Foto: Gimme Some Oven — Ali
Ingredients
- 1 lb . dried pasta (I used large shells)
- 1 Tbsp . olive oil
- 1 small white onion (diced)
- 1 4 oz . can diced green chiles
- 3 cups enchilada sauce (homemade https://www.gimmesomeoven.com/red-enchilada-sauce/ or store-bought (about two 10-ounce cans store-bought))
- 3 cups shredded cooked chicken https://www.gimmesomeoven.com/slow-cooker-chicken-recipe/
- 1 15 oz . can black beans, rinsed and drained
- 1 15 oz . can whole-kernel corn, drained
- 2.5 cups shredded Monterrey Jack or Mexican-blend cheese
- optional toppings: diced avocado (fresh cilantro, sour cream)
Steps
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Heat oven to 350 degrees.
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Cook pasta in generously-salted boiling water until al dente according to package instructions.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until onion is translucent. Add green chiles and saute for an additional 2 minutes. Add enchilada sauce, shredded chicken, black beans, and corn, and stir to combine.
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When the pasta reaches al dente, drain and remove from heat. Add the enchilada sauce mixture to the pasta, and stir to combine. Stir in 2 cups cheese until just combined, then transfer the pasta to a 9×13-inch greased baking dish. Sprinkle pasta with the remaining 1/2 cup cheese.
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Bake for 15 minutes, or until cheese is melted and the mixture is warmed through. Serve immediately with optional toppings.
💰 Cost Estimate
📋 Price Breakdown (40% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| . dried pasta | 1 lb | - | - |
| . olive oil | 1 tbsp | - | - |
| white onion | 1 small | - | - |
| . can diced green chiles | 1 oz | Rp 12.000/kg | Rp 1.200 |
| enchilada sauce | 3 cups | Rp 20.000/100g | Rp 60.000 |
| shredded cooked chicken https | 3 cups | - | - |
| . can black beans | 1 oz | Rp 12.000/kg | Rp 1.200 |
| . can whole-kernel corn | 1 oz | Rp 12.000/kg | Rp 1.200 |
| shredded Monterrey Jack or Mexican-blend cheese | 2.5 cups | - | - |
| optional toppings | - | - | - |
*Estimated market prices, may vary by region
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