YUM! Chicken Enchilada Pasta "bake"

I was reading Steph's blog over at 365 crockpot and her Chicken Enchilada Chili sounded SO good. But my hubby doesn't do soup. Will tolerate chili, but he's rather not eat it. He's weird.
So I ransacked the cupboard and came up with this delicious take on some Chicken Enchiladas.

It turnout out to be YUM!

We are trying to reduce our sodium intake so I try to sub out everything that has salt. That said I did use an enchilada sauce that had 200mg of sodium per 2 tablespoons (YIKES) but I used a lot of other things to try and make a lot of sauce out of a small can and next time I think I can make the sauce on my own based on what I did this time. With my spice additions I just kinda added and didn't so much measure so it's a guesstimate on how much I n put in. Last week I had a terrible cold so I made a BUNCH of chicken soup. I used the leftover chicken here. Good luck!!

Chicken Enchilada Bake
by Susie

1 cup black beans (I make my own in crock pot)
1-2 cups frozen corn
3-4 cloves garlic, chopped
2-3 cups leftover chicken
1 can red enchilada sauce
2 8oz cans no salt added tomato sauce
1 14oz can no salt added chopped tomatoes
1 tablespoon cumin
3 tablespoons zesty no salt seasonings (store brand)
1 tablespoon McCormicks's all-purpose no salt seasoning
1 teaspoon Cayenne red pepper (optional)
2 tablespoons red pepper flakes
1-2 tablespoons cinnamon
1 handful uncooked penne pasta
2 cups cheddar cheese (we're still looking at low sodium cheeses)

Preheat oven to 375. Cook pasta in UNSALTED water until aldente (about 8 minutes). While waiting for pasta, add beans, corn and garlic to a skillet with a little bit of olive oil. Once heated through add chicken though cinnamon and simmer until the pasta is done. (mine simmered for about 10-15 minutes-ish).

Add pasta and chicken mixture and stir well. Add half mixture to a pan. Put a light layer of cheese (about 1 cup). Top with remaining mixture and finish with the rest of the cheese (about 1 cup). Put in at 375 for 20 minutes or until cheese is brown and the mixture is bubbly.

The above picture is all that's left. I didn't think to snap one before we started to dig in. :) Hope you like it!