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Cheesy Enchilada Pasta

I have BIG news! Starting March 11th I will officially be full-time self-employed! I have worked so hard the last few years to get to this point and I could not be more excited. I can’t wait to spend WAY more time creating content for you guys and growing this little blog by leaps and bounds!

While I am so so thrilled, I am equally terrified. I already have my days planned out (even what I’m going to wear), but I need advice on staying focused and being productive. If you work from home leave me a comment somewhere telling me how you make it work for you. Please and thank you.

Now for a recipe. Today I’m sharing with you a recipe that is constant go-to in our house. If you’re craving something ultra-comforting, this baked pasta dish will be perfect for you. Make sure you top it with crushed tortilla chips and avocado, you just have to.

Cheesy Enchilada Pasta

 

Cheesy Enchilada Pasta

 

Cheesy Enchilada Pasta

 

Cheesy Enchilada Pasta
 
Author:
Serves: 6 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12 oz. short cut pasta such as penne, rigatoni, macaroni etc.
  • 1 pound ground chicken
  • 1 small onion, chopped
  • 4 cloves of garlic, minced
  • 1 cup frozen roasted corn (regular frozen corn would work fine)
  • 1 14.5 oz can petite diced tomatoes
  • 1 15 oz. can red kidney beans
  • 1 4 oz. can mild diced green chilies
  • 1 10 oz. can enchilada sauce (mild or medium, whichever you prefer)
  • ½ cup sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups Mexican shredded cheese blend, divided
Instructions
  1. Cook pasta to al dente in boiling salted water, being sure not to overcook. Drain and set aside.
  2. Brown ground chicken and onion in a large skillet over medium high heat until no longer pink. Add garlic and saute 30 seconds.
  3. Turn heat down to medium and stir in corn,enchilada sauce, diced tomatoes, kidney beans, green chilies, and spices. Turn heat to low, and simmer uncovered for 10 minutes.
  4. Stir in sour cream, then stir in 1¾ cups cheese until melted. Add pasta and stir until evenly coated.
  5. Lightly spray a 9x13 baking dish with nonstick cooking spray and add pasta. Sprinkle evenly with remaining cheese and bake at 350 degrees Fahrenheit for 25 minutes.
  6. Garnish with crushed tortilla strips and cubed avocado.

 
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