Boil the pasta 2-3 minutes less than mentioned on the package(refer notes).
Drain it in a colander , run under cold water to stop further cooking. Place it in a bowl/dish. Drizzle some olive oil and pepper, coat well . Keep aside. At this point you can store it in the fridge up to 2 days .
In a pan heat up some oil, cook garlic until golden brown, add the jalepenos , add onions , cook for 20 seconds , add peppers ,cook for 30 seconds . Switch off the flame. Add in some salt . Coat well.
Lighly grease 9*13 or related baking pan .
Put in the pasta and 1.5 cups enchilada sauce
And the cooked veggies along with sweet corn ,olives, cooked beans, corriander and ½ cup cheese . Give it a quick mix to coat well.
Taste test and adjust salt or other seasoning.
Top it with remaining ½ cup enchilada sauce .
Cover it with foil and bake it on the middle rack for 20-25 minutes.
Carefully pull it out of the oven and top it up with nacho chips
Sprinkle remaining cheese on the top and bake it uncovered on the middle rack for 10 more minutes or until the cheese has melted.
Take it out of the oven , garnish it with some coriander, olives , sweetcorn (optional)
Serve hot with a drizzle of green goddess dressing , recipe mentioned above
Use desired veggies Use desired beans Skip jalapeno / green chilies Use any cheese that melts well – I have used monterey jack and sharp cheddar. Leftovers can be refrigerated minus the chips. homemade enchilada sauce and green goddess dressing recipes mentioned above . If skipping baking cook your pasta al dente as mentioned on the package.
Tex -Mex loaded pasta bake https://www.carveyourcraving.com/tex-mex-loaded-pasta-bake/