I got this one from the Budget Bytes cookbook.  There was a recipe for enchilada sauce and for loaded enchilada pasta.  We really liked it.  E thought it was spicy so next time I won’t dump as much chili powder and/or cayenne in the sauce.  (Measure?  Who me?  Oops!)

I adapted the pasta recipe a bit.  I used gluten free noodles, plain diced tomatoes instead of Rotel, and a can of corn instead of some frozen.  I’m writing it here with my adjustments.

Chicken Enchilada Pasta

1 T oil
2 cloves minced garlic
15 oz can diced tomatoes with juice
12 oz gluten free rotini (or other pasta)
15 oz can black beans, drained and rinsed
can of corn, drained
1 1/2 c enchilada sauce (following)
cooked shredded or diced chicken (as much as you want. I used approx 2 cups.)

shredded cheddar cheese to top

In a large skillet, heat oil and saute garlic until it has softened slightly. Add the tomatoes and their juices and 2 cups of water to the skillet. Stir to combine, bring to a boil, then add uncooked pasta. Cover the skillet and simmer until pasta is almost tender. Add the beans, corn, chicken, and sauce. Stir to combine and recover. Heat until pasta is done and everything is heated through. If needed, add more water or sauce. Top each serving with cheese and serve.

Enchilada Sauce
(I made this times 5 to use a whole can of tomato paste.)

2 T oil
2 T flour (I used a GF mix)
2 T chili powder
1/4 tomato paste
1/2 t cumin
1/2 t garlic powder
1/4 cayenne pepper
1/2 t salt plus more as needed