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Cheesy Chicken Enchilada Pasta Bake

This Cheesy Chicken Enchilada Pasta Bake is a comforting, cheesy fusion of Mexican flavors and hearty pasta, perfect for an easy weeknight dinner!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 8 ounces penne pasta
  • 2 tablespoons olive oil
  • 1 pound cooked chicken breast shredded
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 can (10 ounces) enchilada sauce choose your preferred spice level
  • garlic powder to taste
  • onion powder to taste
  • cumin to taste
  • chili powder to taste
  • 2 cups shredded cheddar cheese sharp or mild
  • 1 cup shredded Monterey Jack cheese creamy and melts beautifully
  • 1/4 cup chopped fresh cilantro for brightness and garnish
  • salt to taste
  • pepper to taste

Instructions

  • 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.
  • 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.
  • Add the cooked penne pasta to the skillet and gently stir to combine, ensuring every piece is coated with the flavorful sauce.
  • Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
  • Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
  • 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.

Equipment

  • Large Pot
  • Large Skillet
  • Baking dish (9x13 inches)
  • Mixing spoon or spatula
  • Measuring spoons and cups
  • Cheese Grater

Notes

  • Use rotisserie chicken for a quick shortcut.
  • Do not overcook pasta; it will continue cooking in the oven.
  • Leftovers keep well refrigerated for up to 3 days or frozen for 2 months.