Chipotle Cheese Chicken Penne Bake

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 can (4 oz) diced green chiles
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
• Green onions, sliced for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through.
4. 4 Stir in black beans, corn, and green chiles; cook for 2 minutes.
5. 5 In a large bowl, combine sour cream, mayonnaise, chipotle chili powder, and cumin. Mix well.
6. 6 Add cooked penne and chicken mixture to the bowl. Stir in Monterey Jack and half of the cheddar cheese.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Sprinkle remaining cheddar cheese on top.
9. 9 Bake uncovered for 25-30 minutes, until bubbly and cheese is melted.
10. 10 Garnish with green onions before serving.

Equipment

• Large skillet
• Baking dish (9x13 inch)
• Oven

Variations

• Add diced tomatoes for extra moisture and flavor.
• Use ground turkey instead of chicken for a leaner option.

Substitutions

• If you can't find Monterey Jack, use extra cheddar cheese.
• Substitute sour cream with Greek yogurt for a lighter version.

Pairings

• Mexican rice
• Refried beans
• Corn tortillas

Nutrition

Tips

• For extra spice, add more chipotle chili powder to taste.
• You can use rotisserie chicken to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven covered with foil until heated through.

Serving Suggestions

• Serve with a side of Mexican rice or a simple green salad.
• Pairs well with a cold Mexican lager.

FAQ