Description
A delicious and hearty Southwest Chicken Tortilla Pasta Bake that combines the flavors of chicken, pasta, and tortillas with a spicy twist.
Ingredients
Scale
- 2 cups cooked pasta
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 small tortillas, cut into strips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked pasta, shredded chicken, black beans, corn, salsa, chili powder, cumin, salt, and pepper.
- Mix well until all ingredients are evenly coated.
- In a greased baking dish, layer half of the tortilla strips on the bottom.
- Pour half of the pasta mixture over the tortilla strips.
- Sprinkle half of the cheese on top.
- Repeat the layers with the remaining tortilla strips, pasta mixture, and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add more vegetables like bell peppers or onions for extra flavor.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add jalapeños or hot sauce to the mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Southwest Chicken Tortilla Pasta Bake, Chicken Pasta Bake, Mexican Pasta Bake