Chicken Enchilada Pasta Bake

If you’re craving a comforting meal that brings together the best of Mexican flavors and classic pasta goodness, this Chicken Enchilada Pasta Bake is exactly what you need. It’s a deliciously cheesy, hearty dish that merges tender shredded chicken, zesty enchilada sauce, and perfectly cooked pasta into one irresistible casserole. Whether you’re making a family dinner or meal prepping for the week, this recipe hits all the right notes with its bold spices and gooey melted cheese.

Why I Love This Recipe

This Chicken Enchilada Pasta Bake is a total crowd-pleaser and a breeze to prepare. What I adore most is how it takes all the flavors of a traditional enchilada and transforms them into a pasta dish that’s just as satisfying but much quicker to pull together. The combination of black beans and corn adds texture and a subtle sweetness that balances the spicy enchilada sauce beautifully. Plus, you can easily swap in leftover chicken or rotisserie chicken for a speedy dinner fix.

Another reason it’s a favorite is the versatility. It’s perfect for weeknights, potlucks, or even meal prep since it reheats wonderfully. And the cheesy topping? Absolutely dreamy every single time. If you’re a fan of dishes like Chicken Enchilada Soup, you’ll love this pasta bake for its rich, comforting vibes but with a fun twist.

The Essentials

• 8 oz pasta: Penne or rotini work best here since they hold the sauce well and provide a nice bite.
• 2 cups cooked chicken, shredded: Use any cooked chicken you have on hand—grilled, baked, or rotisserie.
• 1 can (10 oz) enchilada sauce: Choose your preferred heat level; mild or medium works great for most palates.
• 1 can (15 oz) black beans, rinsed and drained: Adds protein and texture.
• 1 cup corn: Canned or frozen corn kernels add a sweet crunch.
• 1 cup shredded cheddar cheese: Sharp cheddar gives a nice punch of flavor.
• 1 cup shredded mozzarella cheese: For that melty, gooey topping everyone loves.
• Spices: 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder—these bring the authentic enchilada flavor.
• Salt and pepper: To taste, balancing out the spices.
• 2 green onions, sliced: Fresh garnish that adds a pop of color and mild onion flavor.

Must-Have Equipment

• Large pot: For boiling the pasta to al dente perfection.
• Strainer or colander: To drain the pasta and rinse the black beans.
• Mixing bowl: To combine all the ingredients evenly before baking.
• Baking dish (9×13 inch): Ideal size for the pasta bake to cook evenly and hold all the cheesy goodness.
• Oven mitts: Safety first when handling hot dishes.
• Wooden spoon or spatula: To mix everything well without breaking the chicken or pasta.

From Start to Finish: Chicken Enchilada Pasta Bake

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add 8 oz of penne or rotini pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside.

Step 2: Prepare the Chicken and Veggies

If you don’t have cooked chicken ready, cook and shred about 2 cups of chicken breast or thigh meat. Rinse and drain a can of black beans and measure out 1 cup of corn (frozen or canned).

Step 3: Mix the Sauce and Spices

In a large mixing bowl, combine 1 can (10 oz) of enchilada sauce with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and pepper to taste. Stir well to blend all the spices evenly.

Step 4: Combine All Ingredients

Add the cooked pasta, shredded chicken, black beans, and corn into the bowl with the sauce. Mix everything thoroughly until the pasta is well coated and the ingredients are evenly distributed.

Step 5: Layer and Add Cheese

Pour the pasta mixture into a greased 9×13 inch baking dish. Sprinkle 1 cup shredded cheddar and 1 cup shredded mozzarella evenly over the top.

Step 6: Bake

Preheat your oven to 375°F (190°C). Bake the pasta bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.

Step 7: Garnish and Serve

Remove the dish from the oven and let it cool for 5 minutes. Sprinkle sliced green onions on top for a fresh finish. Serve warm and enjoy!

International Equivalents

• Italy: A similar baked pasta dish would be a cheesy pasta al forno but with Italian herbs.
• Mexico: Traditional chicken enchiladas use tortillas instead of pasta but share the spicy, cheesy flavor.
• Spain: A baked rice paella might share the combination of chicken, beans, and corn, but with saffron and different spices.
• United States Southwest: Tex-Mex casseroles often combine similar ingredients like beans, chicken, and cheese in a baked format.

If You’re Curious

This dish is a delightful fusion that brings together the best parts of Mexican cuisine and Italian comfort food. The enchilada sauce is the star here, carrying chili, cumin, and garlic flavors that punch up the mild pasta and chicken. The use of black beans and corn not only adds texture but also keeps the meal balanced and filling. For a lighter twist, you can swap half the cheese for a Mexican blend or reduce the cheese slightly without losing the gooey appeal.

• If you want extra heat, add diced jalapeños or a pinch of cayenne pepper.
• For a creamy touch, stir in some sour cream or cream cheese before baking.
• Feel free to customize the protein by using turkey or even plant-based chicken alternatives.

Storage Pro Tips

This Chicken Enchilada Pasta Bake is excellent for leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or extra enchilada sauce to keep it moist, then microwave or warm in the oven until heated through.

If you’d like to freeze it, assemble the bake but don’t add the cheese topping. Wrap tightly with foil and freeze for up to 3 months. When ready to enjoy, bake it covered at 375°F (190°C) for about 30-40 minutes, then add cheese and bake uncovered until bubbly and golden.

Chicken Enchilada Pasta Bake FAQs

Can I use a different type of pasta?

Absolutely! Penne and rotini are best for their shape and sauce-holding ability, but you can use rigatoni, fusilli, or even elbow macaroni. Just make sure to cook it al dente so it doesn’t get mushy during baking.

Is this recipe good for meal prepping?

Yes! This pasta bake holds up well in the fridge and tastes great reheated. Prepare a big batch, portion it out, and you’ve got easy lunches or dinners ready for the week.

Can I make this recipe vegetarian?

Definitely. Simply omit the chicken and add extra beans or vegetables like bell peppers and zucchini. You can also add plant-based chicken substitutes for a similar texture and protein boost.

How can I make this dish spicier?

If you like a kick, add diced jalapeños, chipotle powder, or a splash of hot sauce to the sauce mixture before combining with the pasta. You can also use a hotter enchilada sauce variety.

What to Make After This

• Try the creamy goodness of Creamy Chicken Pesto Pasta for an Italian-inspired dish.
• For another baked pasta favorite, check out this Creamy Baked Ziti With Meat Sauce.
• If you want to stay in the enchilada family but with a soup, the Chicken Enchilada Soup is a must-try.

Bring It to the Table

This Chicken Enchilada Pasta Bake is perfect served alongside fresh tortilla chips and guacamole or a simple green salad dressed with lime vinaigrette. A dollop of sour cream or a sprinkle of fresh cilantro on top adds a lovely finishing touch. Whether you’re feeding a hungry family or entertaining friends, this bake is sure to be the star of the table. The flavors are vibrant, the texture is satisfying, and the cheese pull is always impressive.

Ready to whip up a dish that feels like a warm hug in every bite? This Chicken Enchilada Pasta Bake is your go-to recipe for fuss-free, flavorful meals that never disappoint.

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