Chipotle Chicken Pasta Bake

Preheat oven to 400 F. Preheat a pot and a large skillet to medium-high heat with a drizzle of olive oil in each. The pot can be the same one you used for the pasta.

Into the skillet, add the chorizo (remove it from the casing first) and cook until brown and crumbly. When the chorizo is cooked, remove it from the skillet. Into the same skillet, add the chicken tenders with the chili powder, cumin, and a sprinkle of salt. Cook for about 6 minutes until the chicken is browned and cooked through. Remove from heat and set aside.

Into the pot, add the onion, garlic, and peppers. Saute for 4 minutes or until the veggies soften, then add the hominy, chicken broth, chipotle, adobo sauce, sour cream, cooked and drained pasta, chicken, and the spinach.

Stir everything together and taste. Add salt and pepper to your preference. If the mixture seems dry, add a bit more chicken stock to create some more sauce. Stir in the cubes of cheese, and transfer the mixture to an 8×12 or similar large baking dish. Sprinkle the cooked chorizo over top and bake for 15 minutes at 400 F until the top of the casserole is slightly browned. Serve garnished with cilantro and enjoy!

Note: If you’re sensitive to heat, just use some of the juices from the chipotle can and not an actual pepper.