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Ingredients
- 3 Tablespoons Butter
- 1 Medium Onion, chopped
- 1 Medium Red Bell Pepper, chopped
- 1 Medium Poblano Chile, chopped
- 1 Medium Jalapeño Chile, seeded and finely chopped
- 3 Tablespoons All-Purpose Flour
- 1 Package (0.85 Ounces) Chicken Taco Seasoning Mix
- 2 Cups Chicken Broth
- 4 Ounces Cream Cheese, softened
- 1 Cup Sharp Cheddar Cheese, shredded
- 4-1/2 Cups Uncooked Bow-Tie (Farfalle) Pasta
- 2 Cups Deli Rotisserie Chicken, shredded
- 1 Cup Organic Frozen Corn
- 1 (15 Ounces) Can Black Beans, drained and rinsed
- 1 (10 Ounces) Can Mild Red Enchilada Sauce
- 1-1/2 Cups Tortilla Chips, crushed
- 1/4 Cup Fresh Cilantro Leaves, chopped
- 1/4 Cup Red Onion, chopped
Directions
- Heat oven to 350°F. Spray the bottom and sides of a 13x9-inch (3-quart) glass baking dish with cooking spray.
- In a 4-quart saucepan, melt butter over medium heat.
- Stir in onion, bell pepper, poblano, and jalapeño chiles; cook for about 6 minutes or until vegetables are softened.
- Stir in flour and taco seasoning mix; cook and stir for 1 minute.
- Gradually beat in broth with a whisk. Heat to boiling, stirring constantly; boil and stir for 1 minute.
- Remove from heat; stir in cream cheese and Cheddar cheese.
- Meanwhile, cook pasta as directed on the package for minimum cooking time.
- Drain; stir pasta into sauce with chicken, frozen corn, and black beans.
- Pour the pasta mixture into a baking dish, and pour enchilada sauce over top.
- Bake for 15 minutes. Remove from oven, and sprinkle with tortilla chips.
- Bake 15 to 20 minutes or until heated through and the sauce is bubbling around the edges.
- Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
To freeze
- Line a 13x9-inch (3-quart) glass baking dish with foil, making sure the foil is as smooth as possible, as wrinkled foil may get stuck in the sauce during the freezing process. Leave enough overhang to lift the casserole out of the dish.
- Spray foil with cooking spray.
- Cover and refrigerate the sauce for 30 to 40 minutes before assembling the casserole.
- Mix sauce with cooked pasta, chicken, frozen corn, and beans; spread in a lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil.
- Freeze unbaked casserole for about 8 hours or until completely frozen.
- Transfer the frozen casserole to a labeled 2-gallon resealable freezer plastic bag.
- Remove air; seal and freeze for up to three months.
- To bake: Remove foil, and transfer to a 13x9-inch (3-quart) glass baking dish sprayed with cooking spray.
- Cover and thaw in refrigerator until completely thawed, at least 48 hours.
- Heat oven to 350°F. Remove the cover, and top with enchilada sauce.
- Bake 20 minutes; top with crushed tortilla chips. Bake for 25 to 30 minutes or until heated through and bubbly around the edges (165°F in the center).
- Let stand for 15 minutes. Top with cilantro and red onion just before serving.
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