Mexican Chicken Pasta Skillet Bake

Here's a quick almost one pot wonder. Aside from having to cook the pasta, you can throw everything in a skillet and have dinner done with only one pot to clean! How awesome is that? And you don't even have to use pasta if you don't want to. This is totally customizable. Don't have chicken? Use ground beef or ground turkey? No beans? No problem...double up on the corn. Add some tomatoes. Get the idea? Simple, simple, simple! 

Mexican Chicken Pasta Skillet Bake



1 rotisserie chicken ~ shredded (or 3 chicken breasts, cooked and shredded)
1 small onion
1 clove garlic
1 4-ounce can diced green chili
1 15-ounce can pinto beans
1 8-ounce can tomato sauce
1 cup salsa
1 cup elbow macaroni ~ cooked and drained
1 cup frozen corn
1 cup pepper jack cheese ~ shredded
1 cup Monterrey jack cheese ~ shredded
1 cup cheddar cheese ~ shredded
Salt & pepper to taste

Preheat oven to 350 degrees.

In a large skillet, saute the onion, garlic and green chili for 5 - 10 minutes. Add salt and pepper.

Add the chicken, beans, tomato sauce, salsa, cooked pasta, corn or whatever you're using and stir to combine. 

Add the Monterrey jack and the pepper jack and stir through.

Sprinkle the 1 cup of cheddar cheese over mixture. Cover and bake about 20 - 30 minutes until heated through.


 

The line-up!

 

Saute the onion, garlic and 

green chilies for a few minutes.

 

Then add all the goodies except 

the cheeses. Stir well.

 

Sprinkle in the Monterrey jack and 

the pepper jack and stir through.

 

Then sprinkle with the 

cheddar cheese and bake!

 

Mmmmm good!