Chipotle Cheese Chicken Shell Pasta Bake

• 12 oz uncooked jumbo pasta shells
• 1 lb cooked, shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup sour cream
• 1 cup mayonnaise
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped cilantro
• 2 tbsp chopped green onions
• 2 tbsp Chipotle seasoning or adobo sauce

Steps

1. 1 Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
2. 2 Cook pasta shells according to package instructions; drain and set aside.
3. 3 In a large bowl, mix chicken, black beans, corn, diced tomatoes, sour cream, mayonnaise, and Chipotle seasoning until well combined.
4. 4 Add cooked pasta shells to the mixture and gently fold in 1 cup of cheddar cheese.
5. 5 Transfer mixture to the prepared baking dish and top with remaining cheddar cheese and Monterey Jack cheese.
6. 6 Bake for 25-30 minutes, or until bubbly and cheese is melted.
7. 7 Garnish with cilantro and green onions before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet (optional)

Variations

• Substitute ground beef for chicken for a beefy twist.
• Add diced jalapeños for extra heat.

Substitutions

• Use rotisserie chicken for convenience.
• If you can't find Monterey Jack, substitute with more cheddar cheese.

Pairings

• Cornbread
• Mexican street corn salad

Nutrition

Tips

• For extra spice, add more Chipotle adobo sauce to taste.
• This dish can be assembled ahead of time and refrigerated until ready to bake.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat covered with foil at 350°F until hot.

Serving Suggestions

• Pairs wonderfully with a fresh garden salad.
• Serve with warm tortillas on the side for a complete meal.

FAQ