Cheesy Chicken Enchilada Pasta Bake

Looking for a comforting dinner that combines the best of Mexican flavors with the ease of pasta? The Cheesy Chicken Enchilada Pasta Bake is your go-to recipe. This dish is a luscious blend of tender shredded chicken, hearty black beans, zesty diced tomatoes with green chilies, and a generous amount of melted cheese, all baked to bubbly perfection in a rich enchilada sauce. It’s a one-dish wonder that brings bold flavors and satisfying textures together, perfect for weeknight dinners or casual get-togethers.

What Sets This Recipe Apart

What makes this Cheesy Chicken Enchilada Pasta Bake truly special is its fusion of classic enchilada spices and ingredients with the comforting familiarity of pasta. Unlike traditional enchiladas wrapped in tortillas, this bake uses penne pasta, creating a dish that’s easier to prepare but still packed with authentic Southwestern flavors. The blend of shredded cheddar and Monterey Jack cheeses melts beautifully, creating a gooey, irresistible topping. Plus, the addition of black beans adds protein and fiber, making it a hearty, wholesome meal. This recipe is a fantastic twist on Mexican-American cuisine that’s sure to become a family favorite.

Your Shopping Guide

• 8 ounces penne pasta – the perfect pasta shape to hold onto the sauce and cheese.
• 2 tablespoons olive oil – for sautéing and adding richness.
• 1 pound cooked chicken breast – shredded; rotisserie chicken works great.
• 1 can (15 ounces) black beans – rinsed and drained to reduce sodium and starchiness.
• 1 can (10 ounces) diced tomatoes with green chilies – adds a mild heat and vibrant flavor.
• 1 can (10 ounces) enchilada sauce – choose your preferred spice level.
• Spices: garlic powder, onion powder, cumin, chili powder – these build the signature enchilada flavor.
• 2 cups shredded cheddar cheese – sharp or mild, depending on your taste.
• 1 cup shredded Monterey Jack cheese – creamy and melts beautifully.
• 1/4 cup chopped fresh cilantro – for brightness and garnish.
• Salt and pepper – to taste.

Gear Up: What to Grab

• Large pot – for boiling the pasta.
• Large skillet – to warm chicken and mix the sauce.
• Baking dish (9×13 inches) – for assembling and baking the pasta.
• Mixing spoon or spatula – for stirring ingredients.
• Measuring spoons and cups – to keep your spices and cheeses accurate.
• Cheese grater – if shredding cheese from blocks.

Make Cheesy Chicken Enchilada Pasta Bake: A Simple Method

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.

Step 2: Prepare the Chicken and Sauce

Heat the olive oil in a large skillet over medium heat. Add the shredded chicken, black beans, diced tomatoes with green chilies, and enchilada sauce. Stir in garlic powder, onion powder, cumin, chili powder, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 3: Combine Pasta and Sauce

Add the cooked penne pasta to the skillet and gently stir to combine, ensuring every piece is coated with the flavorful sauce.

Step 4: Assemble the Bake

Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.

Step 5: Bake to Perfection

Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.

Step 6: Garnish and Serve

Remove from the oven and sprinkle with chopped fresh cilantro. Let it cool for a few minutes before serving to allow the bake to set.

If You’re Out Of…

• Chicken breast: Use cooked turkey breast or canned chicken for convenience.
• Black beans: Substitute with pinto beans or kidney beans.
• Diced tomatoes with green chilies: Use plain diced tomatoes and add chopped jalapeños or green chilies separately.
• Enchilada sauce: Make a quick sauce by mixing tomato sauce with chili powder, cumin, garlic powder, and onion powder.
• Monterey Jack cheese: Swap with mozzarella or a mild white cheese.
• Fresh cilantro: Use fresh parsley or omit if you’re not a fan.

Avoid These Traps

• Don’t overcook the pasta; it should be al dente because it will continue cooking in the oven.
• Avoid using pre-shredded cheese with additives, as it may not melt as smoothly.
• Don’t skip draining the beans well to prevent excess moisture that can make the bake soggy.
• Be mindful of the salt content in canned ingredients; adjust seasoning accordingly.
• Make sure your chicken is well-cooked and shredded finely for even distribution.

Storing Tips & Timelines

Allow the Cheesy Chicken Enchilada Pasta Bake to cool completely before storing. Transfer leftovers into an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions. This bake also freezes well – place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Quick Questions

Can I make this recipe vegetarian?

Absolutely! Replace the cooked shredded chicken with additional beans, sautéed vegetables, or a plant-based protein like tofu or tempeh. Adjust the spices to your taste to keep the flavor vibrant.

What type of cheese works best?

Sharp cheddar and Monterey Jack are ideal for their meltability and flavor balance. However, you can experiment with a mix of mozzarella and pepper jack for a creamier and spicier twist.

Can I prepare this ahead of time?

Yes! You can assemble the dish a day in advance, cover it, and refrigerate. When ready, bake as directed, adding an extra 5-10 minutes to ensure it’s heated through.

Is it spicy?

It has a mild to moderate heat level thanks to the enchilada sauce and diced tomatoes with green chilies. Adjust the chili powder and add fresh jalapeños if you prefer more spice.

Serve with These

• Baked Ziti Recipe – for a complementary Italian-inspired pasta side.
• Creamy Chicken Pesto Pasta – a fresh and herbaceous alternative pasta dish.
• Mexican street corn salad (Esquites) – adds a sweet and tangy crunch.
• Simple green salad with avocado and lime dressing – to balance the richness.

Ready to Cook?

Your Cheesy Chicken Enchilada Pasta Bake is waiting to bring a burst of flavor and comfort to your dinner table. Gather your ingredients, preheat the oven, and let this easy, crowd-pleasing dish become a staple in your recipe rotation. Whether for a family meal or a casual gathering, this pasta bake promises cheesy, saucy satisfaction in every bite.

Embrace the delightful fusion of Mexican-inspired flavors and hearty pasta in this dish that’s as simple as it is delicious. Happy cooking!

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