Ingredients

The following ingredients have 4 Servings
  • 8 oz Pasta, fusilli ((sub any pasta shape - penne, rigatoni, or shells would be good here))
  • 1 Tbsp Cooking Oil
  • 1 1/2 cups Frozen Corn, defrosted
  • 2 cups Shredded Cooked Chicken ((use chicken breast, thigh, or rotisserie chicken))
  • 2 cloves Garlic, chopped
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Paprika
  • 1 4oz can Mild Green Chiles, drained ((see note))
  • 1 10-oz can Red Enchilada Sauce ((use mild or medium store-bought or use this homemade version))
  • 1 15-oz can Fire-Roasted Diced Tomatoes, drained
  • 1 1/2 cup Shredded Colby Jack or Cheddar Cheese, divided
  • Optional toppings - sour cream, guacamole, chopped red onions, cilantro, salsa, tortilla chips

Instruction

  • Cook pasta according to package directions. (You can do this up to 2 days ahead of time. Toss the pasta with some oil to help minimize sticking and refrigerate it if making ahead.)
  • Turn on the oven’s broiler (this will be used to melt the cheese).
  • Heat a large oven-safe skillet over medium heat.
  • Add corn and oil and saute until defrosted. (Note: For extra flavor, keep cooking the corn until it starts to blacken in spots, 4 to 6 minutes.)
  • Add chicken, garlic, cumin, and paprika. Saute until fragrant, 2 to 3 minutes.
  • Stir in green chiles, enchilada sauce, and diced tomatoes.
  • Cook until the sauce starts to bubble, 2 to 3 minutes.
  • Remove skillet from heat and stir in chicken, 1 cup cheese, and pasta. (Note: If your skillet is not oven safe or is not large enough to hold all of the ingredients, you can transfer the pasta to a 9x13 baking dish.)
  • Sprinkle remaining cheese over top of the pasta. Heat under the broiler until the cheese is bubbly and melted, 3 to 4 minutes (keep a close eye on it to prevent burning).
  • Serve pasta immediately with any toppings you’d like.