Hearty Enchilada Pasta Bake

1Preheat your oven to 375°F (190°C).

2In a large skillet, sauté the diced sweet onions (2 medium) over medium heat until they are translucent, about 5-7 minutes.

3Add the tomato paste (1 cup), diced tomatoes (1 can), green enchilada sauce (1 can), corn, peas, cream of mushroom soup (1 can), and diced green chiles (1 can) to the skillet. Stir well to combine and let it simmer for about 10 minutes.

4Meanwhile, cook the cavatappi pasta (8 oz) according to package instructions until al dente. Drain and set aside.

5In a large mixing bowl, combine the cooked jasmine rice, (1 cup) old fashioned oats (1 cup), drained tuna, and half of the crispy fried onions (1 cup). Mix well.

6In a separate bowl, combine the red wine vinegar (2 tablespoons), panko bread crumbs (1 cup), and sunflower seeds (½ cup). Set aside.

7In a large baking dish, layer the pasta mixture on the bottom, followed by the vegetable and sauce mixture. Spread it evenly.

8Top the mixture with the rice and tuna mixture, pressing it down gently to create an even layer.

9Place the thawed pacific cod and chicken thighs on top of the rice layer. Season with salt and pepper to taste.

10Spread the crescent rolls (1 can) over the top of the dish, pinching the seams together to create a crust. Alternatively, you can use the pizza crust (1 can) to cover the top.

11Sprinkle the remaining crispy fried onions (1 cup) and the panko-sunflower seed mixture over the top for added crunch.

12Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

13Let it cool for a few minutes before serving. Enjoy your Hearty Enchilada Pasta Bake!