I have such a yummy dinner to share with you today! I can never get enough mexican/southwest food, and this pasta bake was awesome! I made it for dinner a few nights ago when Geoff was working late, and the girls loved it. Abby actually ate two servings, which is super unusual for her, and kept asking for more “spicy macaroni.” (For the record, it’s really not spicy at all, but Abby thinks anything that doesn’t taste like paste is spicy.) I ate mine with fresh tomatoes and avocado on top, and it was so good!
It’s a delicious cheesy enchilada sauce tossed with shredded cooked chicken, egg noodles, corn, and black beans, then baked with a little cheese sprinkled on top. The best part is that it’s super easy to make and ready in about 30 minutes. Total dinner win!
I seriously can’t believe how fast and easy this was to make… I can’t wait to experiment with it a little and try some new flavor combos (like green enchilada sauce and pepper jack cheese). This is definitely a great one to have on hand for busy nights!
Chicken Enchilada Pasta Bake
1 10 ounce can enchilada sauce
4 ounces cream cheese (I used neufchâtel)
2 tablespoons greek yogurt or sour cream
1 1/4 cup shredded cheese, divided (I used a mexican blend)
1 1/2 cups shredded cooked chicken (I used rotisserie chicken)
3/4 cup frozen corn
dri1/2 can black beans, rinsed and drained
8 ounces egg noodles
avocado, fresh tomato, and cilantro for garnish (optional)
Preheat the oven to 350. Cook the pasta according to the package directions and set aside. While the pasta is cooking, add the enchilada sauce, cream cheese, and greek yogurt to a large saucepan and heat over medium heat, stirring frequently, until the cream cheese is melted and the sauce is smooth. Add one cup of shredded cheese and stir until combined. Add the chicken, corn, and black beans, and cook until heated through. Toss the pasta with the sauce and spread in a 9 x 9 baking dish. Top with remaining cheese and bake 10-15 minutes, or until the cheese is melted.
adapted from Buns in My Oven