Ingredients
Scale
- 12 ounces cavatappi, fusili, or penne pasta
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen fire roasted corn
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 2 (15-ounce) cans red enchilada sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded pepper jack cheese
- 2 tablespoons sliced green onions
- 2 tablespoons chopped fresh cilantro
- sour cream, for serving
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat oil in an extra large oven-proof skillet over medium heat. Add onion and pepper and cook until softened, about 5 minutes.
- Add black beans, corn and garlic. Cook until corn is heated, about 5 minutes.
- Stir in chicken, enchilada sauce, salt, and pepper until well combined. Fold in noodles until fully coated. Sprinkle cheese over top.
- Bake until cheese is melted, about 10 minutes.
- Top with green onions and cilantro. Serve with sour cream, if desired.
Notes
- Use cavatappi, fusili, or penne pasta for best results.
- You can prepare this dish ahead of time and refrigerate before baking.
- To prevent dryness, ensure the pasta is fully coated with sauce.
- Substitute chicken with beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg