- 1 tablespoon olive oil
- ½ onion, finely chopped
- 4 garlic cloves, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 cup frozen corn
- 14.5 ounces diced tomatoes
- 1 can green chiles
- 1 - 10 ounce can red enchilada sauce, divided
- 2 cups chicken or turkey stock
- 12 ounces short pasta, uncooked - I used radiatore pasta
- 2 cups cooked, chopped turkey or chicken - I used turkey
- 2 cups shredded cheddar jack cheese
- Chopped green onions, for garnish
Preheat the oven to 400°F.
Heat 1 tablespoon oil in a nonstick sauté pan and sauté the onion for 5-6 minutes until translucent. Add the garlic and cook for 30 seconds, until fragrant. Add the cumin and garlic powder; cook for another minutes. Add the corn, tomatoes, chiles, and ½ of the enchilada sauce. Stir well and simmer for 5 minutes.
Add the stock and bring to a boil. Add the pasta and simmer, stirring frequently, until it is al dente (about 10 minutes or so). Add the cooked, chopped turkey or chicken and the remaining enchilada sauce and stir to combine. Sprinkle with the cheese.
Bake, uncovered, for 20 minutes, until golden brown and bubbling. Garnish with the chopped green onions.
- Yields: 4 servings
- Preparation Time: 45 minutes
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