Enchilada Pasta

$- 8 oz penne pasta - 2 cups cooked shredded chicken - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce (red or green) - 1 cup corn (frozen or fresh) - 1 cup diced red bell pepper - 1 small red onion, chopped - 2 cups shredded cheese (cheddar or a Mexican blend) - 2 tablespoons olive oil - 1 tablespoon taco seasoning - Fresh cilantro, for garnish - Salt and pepper to taste To make your enchilada pasta shine, gather these simple ingredients. I love using penne pasta. It holds the sauce well and offers a great texture. Cooked shredded chicken adds protein. Black beans boost fiber and taste. Adding corn gives a sweet crunch, while red bell pepper brightens the dish. Chop a small red onion to add flavor and aroma. Cheese is a must! I prefer cheddar or a Mexican blend for that gooey finish. Olive oil helps sauté the veggies, while taco seasoning gives a nice kick. Fresh cilantro makes for a lovely garnish at the end. For tools, you’ll need a large pot to boil your pasta. A large skillet will work for sautéing the veggies. Grab your measuring cups and spoons to ensure accuracy. Lastly, a wooden spoon or spatula will help mix everything well. This recipe is all about simplicity and big flavors. You can find the Full Recipe online for more details and to get started on your enchilada pasta journey! Start by boiling a large pot of salted water. Add 8 oz of penne pasta and cook until al dente, following the package instructions. Once done, drain the pasta and set it aside for later use. This step is important to get the pasta just right. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped red onion and 1 cup of diced red bell pepper to the skillet. Cook these for about 3-4 minutes until they become soft. This will build a nice flavor base for your dish. Now, stir in 2 cups of cooked shredded chicken, 1 can of drained black beans, and 1 cup of corn into the skillet. Cook for another 2-3 minutes until everything is warmed through. Next, pour in 1 can of enchilada sauce and 1 tablespoon of taco seasoning. Mix well and let it simmer for about 5 minutes. Season with salt and pepper to taste. Finally, add in the cooked penne pasta and 2 cups of shredded cheese. Mix everything thoroughly, allowing the pasta to soak up the sauce for another 2-3 minutes on low heat. This step makes all the flavors come together beautifully. To make your enchilada pasta shine, start with seasoning. Adjust the salt and pepper until it tastes just right. You should also try different brands of enchilada sauce. Each sauce has a unique flavor. Some are spicy, while others are mild. Experiment to find your favorite. For a great cheese melt, use a lid. It traps heat and helps the cheese melt faster. This makes your pasta dish creamy and delicious. When sautéing vegetables, cook them until they are just tender. Overcooking can lead to mushy veggies. You want a nice, crisp texture that adds freshness. Serve your enchilada pasta with a dollop of sour cream. It adds a cool touch that balances the heat. You can also pair it with guacamole for that creamy goodness. For sides, try Mexican-style rice or corn salad. These add color and flavor to your plate. {{image_2}} You can easily make this dish vegetarian. First, swap out the cooked chicken for grilled vegetables or tofu. This keeps the meal hearty and tasty. Use a mix of bell peppers, zucchini, and mushrooms for great flavor. You can also add extra beans for protein. Black beans or pinto beans work well and boost the protein content. This way, everyone can enjoy a delicious meal. If you love heat, try making a spicy version. Add jalapeños or your favorite hot sauce for that extra kick. You can adjust the spice level to your taste. To amp it up even more, incorporate spicy cheese blends. Look for pepper jack cheese or a spicy Mexican cheese blend. These will make every bite warm and exciting. For a gluten-free version, swap the penne pasta for gluten-free pasta alternatives. Many brands offer great options that taste good and hold up well. Make sure to check that all other ingredients are gluten-free, too. This includes the enchilada sauce and any cheese blends you choose. Enjoy a comforting meal that fits your dietary needs. Store any leftovers in an airtight container. Make sure to seal it tightly. To keep the flavors fresh, consume the refrigerated pasta within 3-4 days. This helps prevent spoilage and keeps your meal tasty. If you want to save some for later, portion out the pasta. Freeze it in sealed containers. When you're ready to eat, just thaw it in the fridge overnight. Reheat it thoroughly before serving to ensure it's safe and delicious. To add heat, try these easy tips: - Add jalapeños: Dice them and stir them in with the other veggies. - Use cayenne pepper: Just a pinch can raise the heat level. - Try spicy taco seasoning: Look for blends labeled as "hot" or "spicy." You can also use a spicy enchilada sauce. This will give your dish a nice kick. Yes, you can use many pasta shapes! Here are some great options: - Fusilli: Its twists hold sauce well. - Rotini: Perfect for capturing all the flavors. - Spaghetti: A classic choice, but cook it a little less. If you switch pasta shapes, adjust the cook time. Follow the package instructions for best results. Pair your dish with complementary sides for a complete meal: - Mexican rice: Fluffy rice adds a nice touch. - Corn salad: Fresh and crunchy, it brightens the plate. - Guacamole or sour cream: They balance the spicy flavors. For drinks, try a light beer or a fruity soda. They work well with the flavors in the pasta. For the full recipe of Enchilada Pasta Fiesta , check out the easy access link here. This will guide you through making this delicious dish step-by-step. You have all the tools to make a delicious Enchilada Pasta Fiesta. With a simple list of ingredients and easy steps, you can create a meal that pleases everyone. Experiment with flavors and textures to find your favorite version. Don't forget to store your leftovers properly for future enjoyment. Cooking doesn’t have to be hard. With these tips and tricks, you will impress your family and friends every time. Enjoy your cooking adventure!$

Spice up dinner with this delicious Enchilada Pasta Fiesta! Combining tender penne pasta, shredded chicken, black beans, and vibrant veggies, this hearty dish is topped with gooey cheese and flavorful enchilada sauce. Perfect for busy nights, it takes just 30 minutes to prepare! Ready to indulge in a fiesta of flavors? Click through to explore the full recipe and bring this comforting meal to your table tonight!

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Ingredients

8 oz penne pasta

2 cups cooked shredded chicken

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) enchilada sauce (red or green)

1 cup corn (frozen or fresh)

1 cup diced red bell pepper

1 small red onion, chopped

2 cups shredded cheese (cheddar or a Mexican blend)

2 tablespoons olive oil

1 tablespoon taco seasoning

Fresh cilantro, for garnish

Salt and pepper to taste

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.

Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and diced red bell pepper. Sauté for about 3-4 minutes until they begin to soften.

Add Chicken and Beans: Stir in the cooked shredded chicken, black beans, and corn to the skillet with the sautéed vegetables. Cook for an additional 2-3 minutes until heated through.

Mix in Enchilada Sauce: Pour in the enchilada sauce and taco seasoning. Stir well to combine all ingredients and let simmer for about 5 minutes. Season with salt and pepper to taste.

Combine with Pasta: Add the cooked penne pasta to the skillet, mixing everything together thoroughly. Allow the pasta to absorb some of the enchilada sauce for another 2-3 minutes on low heat.

Add Cheese: Sprinkle half of the shredded cheese over the pasta mixture, stirring to melt it in. Top with the remaining cheese and cover the skillet with a lid for 2-3 minutes until the cheese is melted and bubbly.

Garnish and Serve: Remove from heat and garnish with fresh cilantro before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6