Chicken Enchilada Pasta Bake
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Ingredients
Pasta
  • 1 lb. pasta
  • 2 tbsp. oil
  • 1 onion, chopped
  • 1 jalapeno pepper, seeds removed, chopped
  • 1 green bell pepper, seeds removed, chopped
  • 1 red bell pepper, seeds removed, chopped
  • 2 cups cooked shredded chicken (substitute black beans or pinto beans if vegetarian)
  • 2 cups shredded cheddar cheese
Sauce
  • 2 tbsp. oil
  • 2 tbsp. flour
  • 2 cups chicken or vegetable broth
  • 2 tbsp. chili powder
  • 1 tsp. garlic powder
  • 2 tbsp. cumin
  • ½ tsp. salt
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 2 tsp. smoked paprika
  • Fresh cilantro for topping, optional
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
  3. While the pasta is cooking, make the sauce. In a small saucepan, heat oil. Whisk in flour, then add broth and whisk until smooth.
  4. Add chili powder, garlic powder, cumin, salt, oregano, onion powder, and smoked paprika. Bring to a simmer, whisking occasionally, and cooking until thickened.
  5. Back to the pasta: heat oil in the pan. Add onion, jalapeno, and red and green peppers. Cook until tender. Add chicken or beans and stir to combine. Return pasta to pot and stir to combine. Add sauce and one cup of cheese and stir to combine.
  6. Transfer pasta mixture to a baking dish. Sprinkle the remaining cheese on top. Bake for 20-25 minutes until cheese is melted.
  7. Serve topped with fresh cilantro, if desired.
  8. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chicken-enchilada-pasta-bake/