Instructions

• Grease a 13" x 9" casserole dish and set aside.
• Cook the 2 cups uncooked penne rigate according to the package directions until al dente. Drain and return the pasta to a large heatproof bowl.
• Add the 1.5 cups shredded cooked chicken to the pasta and sprinkle the 1 tablespoon taco seasoning over the chicken; stir to coat.
• Add the drained 15 oz can whole kernel corn, the drained and rinsed 15 oz can black beans, and the 15 oz can diced tomatoes (undrained) to the bowl.
• Add the 1 small finely chopped onion and the 1 garlic clove minced; stir to combine.
• Pour in the 10 oz enchilada sauce and add the sour cream; stir until the pasta mixture is evenly combined.
• Transfer the mixture to the prepared casserole dish and spread it into an even layer.
• Evenly sprinkle the 2 cups shredded cheddar cheese over the top.
• If you are baking immediately: preheat the oven to 375°F (190°C). Bake uncovered for 15 minutes, or until the cheese is melted. If the dish was chilled, let it stand at room temperature while the oven preheats and add 10 minutes to the baking time (about 25 minutes total). If you freeze the assembled dish, thaw it overnight in the refrigerator before baking.
• If you want browned cheese, place the dish under the broiler on low for 2–3 minutes—watch closely to prevent burning.
• Let the casserole stand for 10 minutes before serving. Serve with sour cream and the chopped green onion as a garnish.
• Refrigerate any leftovers for up to 2 days.