Name: Chicken Enchilada Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 -6 servings
Ingredients: 1 lb. dried pasta (I used large shells); 1 Tbsp. olive oil; 1 small white onion (diced); 1 4 oz. can diced green chiles; 3 cups enchilada sauce (homemade http://www.gimmesomeoven.com/red-enchilada-sauce/ or store-bought (about two 10-ounce cans store-bought)); 3 cups shredded cooked chicken http://www.gimmesomeoven.com/slow-cooker-chicken-recipe/; 1 15 oz. can black beans, rinsed and drained; 1 15 oz. can whole-kernel corn, drained; 2.5 cups shredded Monterrey Jack or Mexican-blend cheese; optional toppings: diced avocado (fresh cilantro, sour cream)