Chicken Enchilada Pasta Bake
Servings: 6 -8 servings
Ingredients
- 2 cups medium shell pasta
- 1 tbsp olive oil
- 1 pound chicken thighs sliced into thin strips
- kosher salt and freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 yellow onion diced
- 5 garlic cloves chopped
- 1 red bell pepper diced
- 15 oz crushed tomatoes
- 2 cups red enchilada sauce
- 1½ cups frozen corn
- Kosher salt and freshly cracked black pepper
- 1½ cups grated monterey jack cheese
- Chopped cilantro 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.