Chicken Enchilada Pasta
This Chicken Enchilada Pasta Bake combines tender pasta, shredded chicken, enchilada sauce, black beans, corn, and melted cheese into one irresistible casserole. Ready in under an hour, it's perfect for family dinners, meal prep, potlucks, and freezer meals. Rich, creamy, cheesy, and packed with Tex-Mex flavors, this comforting pasta bake is both easy to prepare and endlessly customizable.
Ingredients
For the Pasta Bake
- 12 ounces penne or rotini pasta
- 2 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 1 cup salsa
- 1 cup sour cream
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 1½ cups shredded cheddar cheese
- 1½ cups shredded Monterey Jack cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Optional Garnishes
- Fresh cilantro
- Sliced jalapeños
- Diced avocado
- Chopped green onions
- Crushed tortilla chips
- Sour cream
- Lime wedges
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté the diced onion for 4–5 minutes until softened, then add the garlic and cook for 1 minute.
- Stir in the enchilada sauce, salsa, chili powder, cumin, smoked paprika, salt, and black pepper.
- Add the shredded chicken, black beans, corn, and sour cream. Stir until well combined.
- Fold the cooked pasta into the sauce mixture until evenly coated.
- Mix in half of the cheddar and Monterey Jack cheese.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining cheese over the top.
- Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Allow the casserole to rest for 5 minutes before garnishing with cilantro, jalapeños, avocado, green onions, or crushed tortilla chips. Serve warm.
Notes
- Rotisserie chicken makes this recipe quick and convenient.
- Cook the pasta just until al dente to prevent overcooking during baking.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Adjust the spice level by choosing mild, medium, or hot enchilada sauce.
- Let the casserole rest before serving to help it set.
- Store leftovers in an airtight container for up to 4 days.
- Freeze before or after baking for up to 3 months.
- Reheat covered in the oven or microwave until hot throughout.