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In the world of culinary creativity, few dishes manage to capture the essence of comfort food quite like Chicken Enchilada Pasta. This delightful fusion combines the hearty satisfaction of pasta with the bold, zesty flavors of traditional chicken enchiladas, offering a unique and convenient meal option that appeals to both pasta lovers and fans of Mexican cuisine. As the popularity of Mexican-inspired dishes continues to rise, home cooks are increasingly drawn to recipes that allow them to blend these vibrant flavors with familiar ingredients.

Chicken Enchilada Pasta

Get ready for a delicious twist on traditional Mexican flavors with this Chicken Enchilada Pasta! This easy one-pot dish combines tender penne pasta with shredded chicken, black beans, corn, and spicy enchilada sauce, topped with gooey cheese. Perfect for a weeknight dinner or meal prep, it's packed with flavor and can be customized with your favorite toppings. Serve with fresh cilantro and sour cream for the ultimate comfort food experience!
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Ingredients
  

12 oz penne pasta

1 lb cooked chicken, shredded (rotisserie works great)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce (red or green, according to preference)

1 cup salsa

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro for garnish

Sour cream for serving (optional)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Mixture: In a large mixing bowl, combine the cooked shredded chicken, black beans, corn, enchilada sauce, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

      Mix Pasta and Chicken Mixture: In a large pot or skillet, add the cooked penne pasta. Pour the chicken and enchilada sauce mixture over the pasta. Gently stir until the pasta is thoroughly coated with the sauce and all ingredients are well combined.

        Cheese it Up: Sprinkle half of the shredded cheddar and Monterey Jack cheese over the pasta mixture, stirring to incorporate. Reserve the other half for topping.

          Bake: Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9x13 inch baking dish. Sprinkle the remaining cheese evenly over the top.

            Cook in Oven: Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.

              Garnish and Serve: Remove the dish from the oven and let it sit for 5 minutes. Garnish with freshly chopped cilantro and serve with dollops of sour cream if desired.

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 6