Sunday, March 14, 2010

Mexican Pasta Bake

Another great recipe from Recipezaar.
John's Rating: 8
12 ounces pasta, rotini, bowties, mafalda (I used penne)
2 1/2-3 cups cubed cooked chicken breasts
1 Tbsp. dried onion
1 pint diced tomatoes
1 cup frozen corn, thawed
1 (8 ounce) can tomato sauce
1 pint enchilada sauce
2 teaspoons cumin, to taste
2 teaspoons chili powder, to taste
1/4 teaspoon garlic powder
salt, to taste
2 cups shredded monterey jack cheese
1 tablespoon chopped fresh parsley

1Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
2Cook the pasta according to package directions; drain well.
3Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, dried onions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
4Pour mixture into the 13 x 9 dish.
5Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
6Bake at 350 for about 20-30 minutes.
7Remove from oven.
8Serve with dallops of the sour cream, if desired.
Next time I would mix some of the cheese in with the noodles instead of putting it all on top.
*I also might try this with browned hamburger instead of chicken for a change.

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