1poundboneless skinless chicken breastssliced into strips
Salt and pepperto taste
1 ½teaspoonscumin powder
1 14.5ozcan diced tomatoes & chilies
1 10ozcan red enchilada saucedivided
2cupsshredded cheddar jack cheesedivided
Sour creamfor serving
Lime wedgesfor serving
Preheat the oven to 400 degrees F. Lightly spray a 9x13 baking dish with cooking spray; set aside.
Heat 2 tablespoons of oil in a large skillet. Season chicken with salt and pepper. Cook chicken over medium heat for 6-7 minutes, until no longer pink. Sprinkle chicken with cumin, garlic powder and lime juice before turning. Remove chicken to a plate and set aside.
Heat 1 tablespoon oil in the same skillet and saute the onion for 5-6 minutes until translucent. Add the garlic and cook for 30 seconds, until fragrant. Add the corn, tomatoes & chilies, and ½ of the enchilada sauce. Stir well and simmer for 5 minutes. Remove from heat and stir in 1 cup of cheese until melted.
Meanwhile, cook the pasta following pack instructions. Drain and toss with the remaining oil in a large bowl. Add the chicken and the enchilada sauce mixture and stir to combine.
Transfer the mixture to the prepared baking dish. Drizzle on the remaining enchilada sauce, then sprinkle with the remaining cheese.
Bake, uncovered, for 20 minutes, until golden brown and bubbling. Garnish with cilantro and serve with a dollop of sour cream and lime wedges.