My family and I are huge fans of Mexican food, as well as huge fans of pasta dishes. Put the two together and BAM!, its a family hit!! This literally tastes like an enchilada, only in pasta form. When you are in a hurry to get dinner on the table, or looking for something that will be tasty and kid friendly, this is the perfect recipe!
Ingredients:
1 lb (16 oz) pasta, any kind works
2-3 cups cooked chicken, shredded or diced
1 onion, diced
1 cup frozen corn, thawed
1 (8 oz) can tomato sauce
3 cups mild enchilada sauce
2 tsp cumin
1/2 tsp garlic powder
2 cups Shredded Mexican Cheese blend
1 tbsp chopped Cilantro
Directions:
Preheat oven to 250. Lightly grease a 13×9 baking dish. Cook pasta until al dente, drain and set aside. In a large bowl, mix together pasta, chicken, onion, corn, tomato sauce, enchilada sauce, cumin, and garlic powder. Mix until thoroughly combined. Pour into baking dish and top with cheese and cilantro. Bake in oven for about 20 minutes, or until cheese is melted.
