Enchilada Pasta Bake

Ingredients

• Avocado oil spray or gluten-free nonstick cooking spray
• Kosher or fine sea salt
• 8 ounces (3 cups) gluten-free penne pasta
• 1 rotisserie chicken (bones and skin removed, shredded)
• 8 ounces cream cheese (at room temperature)
• 1 white or yellow onion (finely diced)
• 1 (4-ounce) can Hatch chopped green chiles
• 1 (15-ounce) can red enchilada sauce
• 2 cups grated Mexican blend cheese (divided)
• 1 pint cherry or grape tomatoes (cut into quarters)
• 1/4 cup fresh cilantro (chopped)
• Juice of 2 limes
• Extra-virgin olive oil
• Freshly ground black pepper

Instructions

1. 1

   Preheat oven to 350°F. Spray a 13x9-inch (or similar) baking dish with cooking spray.

2. 2

   Bring a large pot of heavily salted water to a boil. Cook the pasta for 2 minutes less than the package directions. Drain and rinse with cold water.

3. 3

   In a large mixing bowl, combine the cooked pasta with the shredded chicken, cream cheese, onion, and chopped chiles, and stir until combined.

4. 4

   Add the enchilada sauce and 1 cup of the grated cheese. Stir and pour into the prepared baking dish.

5. 5

   Cover with foil and bake for 20-25 minutes or until bubbly around the edges. Remove foil, sprinkle with remaining cheese, and bake for another 5 to 7 minutes or until the cheese is melted.

6. 6

   To prepare the optional topping, combine the tomatoes, cilantro, lime juice, with a drizzle of olive oil, and salt and pepper to taste. Serve as a topping for the casserole.