1-Step 1: Make the Enchilada Sauce Start by creating your signature enchilada sauce, which forms the flavor backbone of this dish. In a small saucepan, combine all sauce ingredients: 2 cups of chicken broth, 1/2 teaspoon dried oregano, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 1 1/2 teaspoons salt, 1/2 teaspoon cayenne pepper, 2 tablespoons chili powder, and 2 tablespoons all-purpose flour. Whisk these ingredients together until smooth. Heat the mixture over medium-low heat, whisking occasionally to prevent lumps and to ensure even cooking. Continue heating until the sauce has thickened nicely, which should take about 5-7 minutes. Once thickened, remove from heat and set aside while you prepare the other components.

2-Step 2: Sauté Vegetables & Chicken While the sauce is cooling slightly, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add 3/4 cup of chopped red bell pepper and 3/4 cup of chopped yellow onion to the skillet. Sauté these vegetables until they become tender and fragrant, about 5-7 minutes. Once the vegetables are tender, add 3 cups of shredded cooked chicken, 7 ounces of drained corn, and 3/4 cup of drained and rinsed black beans to the skillet. Toss everything together until heated through. This should only take a couple of minutes since you’re just warming the ingredients. Transfer this entire mixture to a large mixing bowl.

3-Step 3: Cook the Pasta While the vegetables are cooking, prepare your pasta according to the package directions. The recipe works best with mezzi rigatoni or medium shells as recommended, as these shapes hold the sauce beautifully. Cook the pasta until it’s just al dente (slightly undercooked is better than overcooked, since it will bake later). Once cooked, drain the pasta thoroughly. You don’t want any excess water that could make your bake soggy. Add the drained pasta directly to the large bowl with your chicken and vegetable mixture. If you’re looking for other recipe inspiration, check out our Brazilian lemonade recipe to quench your thirst while cooking!

4-Step 4: Combine & Assemble Preheat your oven to 350°F during this step. Now it’s time to bring everything together! Pour the prepared enchilada sauce over the ingredients in the large bowl. Toss everything well to ensure the pasta, chicken, and vegetables are evenly coated with that delicious sauce. Once coated, stir in half of your shredded Colby-Jack cheese (4 ounces), allowing it to begin melting into the mixture. Transfer everything to your prepared baking dish and spread it evenly. Top with the remaining 4 ounces of shredded cheese, creating an even layer that will become that irresistible golden topping we all love.

5-Step 5: Bake to Perfection Place the baking dish in your preheated oven and bake for 30 minutes. You’ll know it’s done when the cheese is completely melted and bubbly, with those slightly golden edges we all crave. The baking time may vary slightly depending on your oven and the size of your baking dish, so keep an eye on it toward the end.

Pro tip: For an extra crispy cheese topping, you can switch the oven to broil for the last 1-2 minutes. Just watch it carefully to prevent burning!

6-Step 6: Serve and Enjoy Once baked to perfection, remove the dish from the oven and let it cool for about 5 minutes. This short resting period helps the dish set slightly, making it easier to serve. Sprinkle the chopped green onions over the top for a fresh color and flavor contrast. Serve your chicken enchilada pasta bake warm, with tortilla chips on the side for added crunch and sour cream for cooling contrast. The chips dipped into the cheesy pasta with a dollop of sour cream create the perfect bite!