Ingredients
Scale
- 8 oz penne pasta
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large mixing bowl, combine shredded chicken, enchilada sauce, black beans, corn, onion, garlic powder, and cumin.
- Add the cooked pasta to the mixture and stir well.
- Transfer the mixture to a baking dish and top with shredded cheese.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the cheese is melted.
Notes
- Adjust the spice level by adding jalapeños if desired.
- Serve with sour cream and cilantro for garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: enchilada chicken pasta