Cheesy Chicken Enchilada Pasta Bake - time-saving dinner idea with tons of flavor! Your favorite Mexican dish in a pasta bake form. You will love how easy and cheesy it is!
Cook pasta according to the directions on the package. Drain and place in a large heat proof bowl.
Add chicken. Sprinkle taco seasoning over the chicken.
Add corn, black beans and diced tomatoes.
Add onion and garlic.
Stir everything together.
Place in the prepared dish.
At this point you can cover the dish and chill overnight or freeze (make sure the dish is not warm before placing in the fridge or freezer). Let the dish stand in room temperature while the oven is preheating, then bake (add 10 more minutes to the total time).
Before baking, sprinkle cheese over the top.
Bake for 15 minutes, or until the cheese is melted. You can place the dish under the broiler set on low for 2 to 3 minutes to brown up the cheese.
Let stand for 10 minutes before serving.
Refrigerate any leftovers for up to 2 days.
Notes
If using fresh uncooked chicken: cube 1 and ½ chicken breasts, season with salt and pepper. Toss with a tablespoon of all-purpose flour. Cook in olive oil in a large skillet.