This is the kind of weeknight dish I return to when I need something that feeds a crowd and still feels like comfort food. It hits every box: cheesy, saucy, a little spicy from taco seasoning, and loaded with pantry-friendly cans that bake into a cohesive, satisfying casserole. It’s forgiving, so you can prep it ahead or toss it together last minute.
I like that it doesn’t demand special ingredients or tricky techniques. Cook the pasta, stir everything together, top with cheddar, and bake. You get melty cheese, tender pasta and pockets of corn and beans—every bite has texture and bright flavor from the tomatoes and onion. Serve it with a scoop of sour cream and chopped green onions and you’re done.
Below I’ll list exactly what to buy, walk you step‑by‑step through the bake, and share tips for storage, reheating, and variations so you can make it again and again without wondering what went wrong. Practical notes, no fluff—just how to get reliably delicious results.
What to Buy
- 1 small onion — finely chopped; adds aromatic base and sweetness.
- 1 garlic clove — minced; provides savory depth.
- 15 oz can whole kernel corn — drained; for sweetness and texture.
- 15 oz can diced tomatoes — include the juices (undrained in the recipe) to help bind the sauce.
- 15 oz can black beans — drained and rinsed; protein and creaminess.
- 1.5 cups shredded cooked chicken — I used oven roasted; you can use rotisserie chicken.
- 1 Tablespoon taco seasoning — seasoning the chicken gives a quick flavor boost.
- 10 oz enchilada sauce — the flavor backbone of the bake.
- 2 cups penne rigate pasta — uncooked; penne holds sauce well.
- 2 cups shredded cheddar cheese — melts over the top for that classic cheesy finish.
- Sour cream — for stirring in a little creaminess or serving on the side.
- Green onions — chopped; bright garnish to finish the dish.
Cheesy Chicken Enchilada Pasta Bake: How It’s Done
- Grease a 13″ x 9″ casserole dish and set aside.
- Cook the 2 cups uncooked penne rigate according to the package directions until al dente. Drain and return the pasta to a large heatproof bowl.
- Add the 1.5 cups shredded cooked chicken to the pasta and sprinkle the 1 tablespoon taco seasoning over the chicken; stir to coat.
- Add the drained 15 oz can whole kernel corn, the drained and rinsed 15 oz can black beans, and the 15 oz can diced tomatoes (undrained) to the bowl.
- Add the 1 small finely chopped onion and the 1 garlic clove minced; stir to combine.
- Pour in the 10 oz enchilada sauce and add the sour cream; stir until the pasta mixture is evenly combined.
- Transfer the mixture to the prepared casserole dish and spread it into an even layer.
- Evenly sprinkle the 2 cups shredded cheddar cheese over the top.
- If you are baking immediately: preheat the oven to 375°F (190°C). Bake uncovered for 15 minutes, or until the cheese is melted. If the dish was chilled, let it stand at room temperature while the oven preheats and add 10 minutes to the baking time (about 25 minutes total). If you freeze the assembled dish, thaw it overnight in the refrigerator before baking.
- If you want browned cheese, place the dish under the broiler on low for 2–3 minutes—watch closely to prevent burning.
- Let the casserole stand for 10 minutes before serving. Serve with sour cream and the chopped green onion as a garnish.
- Refrigerate any leftovers for up to 2 days.
Why You’ll Keep Making It
This recipe wins for reliability and flexibility. It uses mostly shelf-stable cans and cooked chicken, so you can make it with things already in the pantry. Prep is simple: pasta, toss, bake. The flavors are layered—taco seasoning and enchilada sauce do the heavy lifting—so you get that fajita-meets-casserole vibe with minimal effort.
It’s also forgiving. If you undercook the pasta by a minute it finishes in the oven; if you have extra sauce, it’s more forgiving than many casseroles because the penne soaks up moisture without turning mushy quickly. That combination of predictable results and room for judgment is why I make this again and again.
If You’re Out Of…
- Shredded cooked chicken: Use leftover roasted chicken, pulled rotisserie, or even finely diced cooked turkey. The recipe assumes cooked chicken only—don’t add raw poultry.
- Enchilada sauce: A mix of tomato sauce with a teaspoon of chili powder and a pinch of cumin can stand in short-term, but flavor won’t be identical. If you have no sauce, mix the diced tomatoes (with juices) and extra taco seasoning to boost the profile.
- Penne rigate: Any short, ridged pasta will work—rigatoni, ziti, or penne alternatives will hold the sauce well.
- Cheddar: A similar-melting cheese like Colby or a mild Monterey Jack is a fine substitute.
Hardware & Gadgets
- 13″ x 9″ casserole dish: The recipe is sized for this pan—use the same to keep timing accurate.
- Large pot: For boiling the pasta; choose one big enough so pasta cooks evenly.
- Large heatproof bowl: To combine pasta and sauce while hot so everything melds.
- Colander: For draining pasta and canned ingredients.
- Oven with broiler option: For finishing the top if you like browned cheese.
Errors to Dodge
- Overcooking the pasta: Aim for al dente. Pasta will continue to soften in the oven; soggy pasta is the most common failure.
- Adding raw chicken: The recipe calls for shredded cooked chicken. If you start with raw, you’ll need to cook it first or the timing is off.
- Skipping the drain on corn or beans: Excess liquid makes the bake watery. Follow the drain/rinse instructions exactly.
- Browning without watching: Broilers vary; 2–3 minutes can turn to burnt in an instant. Stay nearby while broiling.
- Not letting it rest: Slice after the 10-minute rest to avoid a soupy mess and to let flavors settle.
Year-Round Variations
Summer
- Add a diced red bell pepper for freshness and color. Toss in a few chopped fresh tomatoes instead of canned if you have them ripe and sweet.
Winter
- Stir in a splash of stock or a dollop more sour cream to make the filling richer if you prefer a creamier casserole on cold nights.
Make‑it‑lighter
- Use half the cheddar on top and add a sprinkling of chopped cilantro and lime on the plate to brighten without adding calories.
Flavor Logic
The taco seasoning and enchilada sauce create the Mexican-inspired backbone here. Taco seasoning bumped onto the chicken gives pockets of spiced flavor in every bite, while the enchilada sauce pulls the pasta and canned vegetables into one coherent, saucy matrix. Corn adds sweetness and pop; black beans give bulk and a creamy contrast. Cheddar melts into a sharp, pleasing top layer that contrasts with the tang of sour cream.
Keep that balance in mind: spice, fat, acid, and texture. If something feels flat, a squeeze of lime or a spoonful of plain yogurt or sour cream at the table livens each portion. Crunch from chopped green onions finishes the dish with a clean note.
How to Store & Reheat
- Refrigerate: Refrigerate leftover casserole in an airtight container for up to 2 days (the recipe notes this). For best texture, store in individual portions.
- Reheat in oven: Preheat the oven to 350°F (175°C). Place portion in an ovenproof dish, cover with foil to prevent drying, and heat for 15–20 minutes or until warmed through. Remove foil for the last few minutes to refresh the top.
- Reheat in microwave: Cover loosely and microwave on medium power in 60‑90 second bursts, stirring or checking between bursts until hot.
- Freezing: If you choose to freeze the assembled (but unbaked) dish, thaw overnight in the refrigerator before baking. Bake as directed, adding about 10 more minutes to the bake time if chilled.
Your Questions, Answered
- Can I make it vegetarian? Yes—omit the chicken and add an extra can of beans, or use a plant-based shredded chicken substitute. Increase taco seasoning slightly for flavor balance.
- Can I double the recipe? You can, but use a larger pan or two pans and watch bake time—it may take longer for heat to penetrate if the depth increases.
- Is sour cream mixed in or only for serving? The directions say to add the sour cream into the pasta mixture before baking and also suggest serving more at the table. Both work; the in‑baked sour cream adds creaminess, and extra at the table freshens each serving.
- How spicy is it? Mostly depends on the taco seasoning and enchilada sauce you buy. If you prefer milder, use a mild enchilada sauce and a reduced amount of taco seasoning.
Time to Try It
Gather the cans and the cooked chicken and set aside about 45 minutes from start to table if you’re cooking the pasta and baking immediately. If you prep ahead, you can assemble and refrigerate the unbaked casserole; then it’s an easy 25–35 minute bake to dinner. This is a dependable, practical family dinner that adapts to what you have on hand. Make it tonight, and keep notes on small tweaks you like—once you’ve done it twice, it becomes second nature.
Cheesy Chicken Enchilada Pasta Bake
Ingredients
Ingredients
- 1 small onionfinely chopped
- 1 garlic cloveminced
- 15 ozcan whole kernel corndrained
- 15 ozcan diced tomatoes
- 15 ozcan black beansdrained and rinsed
- 1.5 cupshredded cooked chickenI used oven roasted; you can use rotisserie chicken
- 1 Tablespoontaco seasoning
- 10 ozenchilada sauce
- 2 cupspenne rigate pastauncooked
- 2 cupsshredded cheddar cheese
- sour cream
- green onionschopped
Instructions
Instructions
- Grease a 13" x 9" casserole dish and set aside.
- Cook the 2 cups uncooked penne rigate according to the package directions until al dente. Drain and return the pasta to a large heatproof bowl.
- Add the 1.5 cups shredded cooked chicken to the pasta and sprinkle the 1 tablespoon taco seasoning over the chicken; stir to coat.
- Add the drained 15 oz can whole kernel corn, the drained and rinsed 15 oz can black beans, and the 15 oz can diced tomatoes (undrained) to the bowl.
- Add the 1 small finely chopped onion and the 1 garlic clove minced; stir to combine.
- Pour in the 10 oz enchilada sauce and add the sour cream; stir until the pasta mixture is evenly combined.
- Transfer the mixture to the prepared casserole dish and spread it into an even layer.
- Evenly sprinkle the 2 cups shredded cheddar cheese over the top.
- If you are baking immediately: preheat the oven to 375°F (190°C). Bake uncovered for 15 minutes, or until the cheese is melted. If the dish was chilled, let it stand at room temperature while the oven preheats and add 10 minutes to the baking time (about 25 minutes total). If you freeze the assembled dish, thaw it overnight in the refrigerator before baking.
- If you want browned cheese, place the dish under the broiler on low for 2–3 minutes—watch closely to prevent burning.
- Let the casserole stand for 10 minutes before serving. Serve with sour cream and the chopped green onion as a garnish.
- Refrigerate any leftovers for up to 2 days.
Equipment
- 13 x 9-inch casserole dish
- Pot
- Colander
- large heatproof bowl
- Oven
- broiler (optional)
Notes
If using fresh uncooked chicken: cube 1 and ½ chicken breasts, season with salt and pepper. Toss with a tablespoon of all-purpose flour. Cook in olive oil in a large skillet.
