Your favorite chicken enchiladas reinvented into a quick and flavorful pasta dinner, perfect for any night of the week!
Course: Main Course
1/2tspground black pepper
2Tball purpose flour
3Cshredded chickencooked (roughly 1lb chicken)
3/4Cred bell pepper
3/4Cblack beansdrained and rinsed well
In a small saucepan, combine sauce ingredients, whisking together until fully combined. Set over medium-low heat, whisking occasionally until mixture thickens. Remove from heat and transfer to a clean bowl, pressing plastic wrap to the surface to prevent a skin from forming.
In a medium skillet over medium heat, saute bell pepper and onion with olive oil until tender and onions are translucent. Add chicken, corn and black beans, tossing occasionally until heated through. Transfer to a large bowl.
Prepare pasta according to manufacturer's directions and drain.
Preheat oven to 350°F.
Combine pasta and chicken mixture with prepared sauce. Toss well to coat evenly. Stir in half of the shredded cheese. Transfer mixture to a 1 1/2 quart baking dish. Top off with remaining cheese.
Bake for 30 minutes or until cheese is completely melted. Sprinkle with freshly chopped green onions. Serve with optional tortilla chips and sour cream.
Serves roughly 8-10.
*Mezzi rigatoni or medium shells are recommended.
An original recipe from Baked by Rachel
Chicken Enchilada Pasta Bake - https://www.bakedbyrachel.com/chicken-enchilada-pasta-bake/