Chicken Enchilada Pasta Bake

This recipe for Chicken Enchilada Bake comes from Gimme Some Oven.  I used leftover chicken that I had cooked up the previous day in the crockpot.

This meal was easy enough for me to prepare after going for a run.  You have no idea how much this is saying for this recipe.  I run slower than a sloth...that's asleep, however, when I've finished I pretty much just want to collapse into a pile of goo on the floor.  Had I really been thinking I would have assembled the casserole BEFORE I went into the great outdoors.  Then again, I've started running so there's something flawed with my thinking in the first place.

I made a few changes to the original recipe amp up the flavor to my families' preferences.

Enjoy!

Chicken Enchilada Pasta Bake adapted from Gimme Some Oven
1 lb. dried pasta (I used med shells)
1 Tbsp. olive oil
3 small yellow onion, diced
3 cloves garlic, minced
1 red pepper, diced
1 (4 oz.) can diced green chiles
heaping t cumin
1/2 t pepper
2 cans enchilada sauce
3 c shredded cooked chicken
1 1/2 c  cooked black beans
1 (15 oz.) can corn, drained
2 c shredded Mexican-blend cheese
Toppings: diced avocado, salsa, sour cream

Heat oven to 350 F. Cook pasta al dente according to package instructions. Meanwhile, heat oil in  lg skillet over med-high heat. Add onion and saute 5 min, stirring occasionally, until onion is translucent. Add green chiles, garlic and pepper and saute 2 min. Add spices, cook 1 min. Add Add enchilada sauce, shredded chicken, black beans, and corn, and stir to combine. When pasta done, drain and remove from heat. Add enchilada sauce mix to pasta, and stir to combine. Add 1 c cheese until just combined, then transfer the pasta to a 9x13" greased baking dish. Sprinkle pasta with the remaining 1 c cheese. Bake 15-20 min, or til cheese melt and mixture warmed through. Serve immediately with toppings.