Chicken Enchilada Pasta Bake
User Reviews
5
Chicken Enchilada Pasta Bake
Description
This pasta bake begins by cooking shell pasta per package instructions. Chicken thighs are seasoned with salt, black pepper, and garlic powder, then sautéed until cooked through and chopped into smaller pieces. In the same skillet, onions and garlic are softened, followed by the addition of diced red bell pepper, crushed tomatoes, frozen corn, and red enchilada sauce. This mixture simmers to combine flavors before cooked pasta and chicken are folded in. The dish is then topped with grated Monterey Jack cheese and placed under the broiler until the cheese melts and develops a golden, bubbly crust. Fresh cilantro is sprinkled on top for an herbaceous touch. This bake delivers layered textures and familiar enchilada flavors in a pasta form, suitable for a comforting main course.
Ingredients
- 2 cups medium shell pasta
- 1 tablespoon olive oil
- 1 pound chicken thighs sliced into thin strips
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 teaspoon garlic powder
- 1 yellow onion diced
- 5 garlic chopped, cloves
- 1 red bell pepper diced
- 15 oz crushed tomatoes
- 2 cups Red Enchilada Sauce
- 1½ cups corn frozen
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1½ cups Monterey jack cheese grated
- cilantro chopped, for garnish
Instructions
- Cook pasta according to package directions.
- 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.
- 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.
- Sprinkle the top with cheese then broil until golden and bubbly, about 10 minutes. Garnish with cilantro. Serve.
Notes
- Leftover cooked chicken can be substituted to save cooking time without compromising flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 74mg | 25% |
| Sodium | 766mg | 32% |
| Potassium | 499mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1189IU | 24% |
| Vitamin C | 29mg | 32% |
| Calcium | 195mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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