Ingredients
3 1/3 cups rotini pasta, uncooked
1 (10-ounce) can red enchilada sauce
1 1/2 cups salsa
1/3 cup sour cream
Nonstick cooking spray
1 (15-ounce) can black beans, drained
2 cups rotisserie chicken, shredded (thigh meat is best)
1 (15-ounce) can corn, drained
2 cups Mexican-style shredded cheese, divided
Directions
Heat oven to 375.
Cook pasta according to al dente directions. While it boils, whisk together enchilada sauce, salsa and sour cream in a bowl.
When pasta is done, drain and place in a cast-iron skillet or casserole dish coated in cooking spray. Add a third of the sauce, stirring to keep noodles from sticking. Add black beans, chicken, corn, half the cheese and remaining sauce. Stir. Top with remaining cheese, and bake for 13-15 minutes, just until cheese melts.
Category:
Low-Cost High-Comfort
