Chipotle Cheese Chicken Rigatoni Bake

• 12 oz rigatoni pasta
• 1 lb boneless, skinless chicken breasts, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chiles
• 2 tbsp chipotle chile in adobo sauce, minced
• 1 1/2 cups shredded Mexican blend cheese, divided
• 1 cup sour cream
• 1 cup milk
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package directions until al dente; drain and set aside.
3. 3 In a large skillet, cook diced chicken until fully cooked through. Season with salt and pepper.
4. 4 In a medium bowl, mix enchilada sauce, sour cream, milk, garlic, cumin, smoked paprika, and chipotle chile. Stir until smooth.
5. 5 Combine cooked pasta, chicken, black beans, corn, and sauce mixture in a large bowl. Season with salt and pepper to taste.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Top with 1 cup of shredded cheese.
8. 8 Bake uncovered for 30 minutes, or until bubbly and cheese is melted.
9. 9 Remove from oven and sprinkle with remaining 1/2 cup cheese.
10. 10 Return to oven for 5 additional minutes, or until cheese is melted.
11. 11 Garnish with green onions before serving.

Equipment

• 9x13 inch baking dish
• Large skillet
• Large mixing bowl

Variations

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

Substitutions

• Use penne or fusilli if rigatoni is unavailable.
• Substitute Greek yogurt for sour cream for a tangier flavor.

Pairings

• Mexican street corn salad
• Classic Spanish rice

Nutrition

Tips

• For extra spice, add another chipotle chile or a dash of cayenne.
• This bake tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake for an additional 15 minutes.

Serving Suggestions

• Serve with a side of fresh avocado slices and warm tortillas.
• Pair with a crisp Mexican lager for a refreshing contrast.

FAQ