Cooking Instructions:

• Step 1: Cook the Pasta. Begin by boiling water in a large pot. Once boiling, add your chosen pasta (penne or rotini) and cook according to package instructions until al dente. Drain the pasta in a colander and set it aside.
• Step 2: Combine Chicken and Enchilada Sauce. In a large skillet or saucepan, add the shredded chicken and pour in the enchilada sauce. Stir to combine and heat over medium heat until warmed through.
• Step 3: Add Seasonings. Sprinkle in the chili powder, cumin, garlic powder, onion powder, and a pinch of salt and pepper. Stir everything together and allow the flavors to meld for a few minutes.
• Step 4: Mix in the Pasta. Once the chicken mixture is heated and fragrant, add the cooked pasta, black beans, and corn. Gently fold everything together until the pasta is well coated with the sauce.
• Step 5: Cheese It Up. Now comes the best part! Sprinkle both the shredded cheddar and Monterey Jack cheeses over the top of the pasta mixture. Stir to incorporate the cheese, allowing it to melt and create that gooey, cheesy goodness we all crave.
• Step 6: Garnish and Serve. Once everything is combined and the cheese is melted to perfection, transfer the Cheesy Chicken Enchilada Pasta to serving bowls. Garnish with fresh cilantro if desired. Serve hot and enjoy every cheesy bite!