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Chicken Enchilada Pasta Bake

This Chicken Enchilada Pasta Bake is cheesy, hearty, and packed with bold Mexican flavors for a comforting, easy weeknight meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 8 oz penne or rotini pasta
  • 2 cups cooked chicken shredded
  • 10 oz enchilada sauce 1 can
  • 15 oz black beans 1 can, rinsed and drained
  • 1 cup corn canned or frozen
  • 1 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and pepper to taste
  • 2 green onions sliced, for garnish

Instructions

  • 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.
  • 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).
  • 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.
  • 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.
  • Pour the pasta mixture into a greased 9x13 inch baking dish. Sprinkle 1 cup shredded cheddar and 1 cup shredded mozzarella evenly over the top.
  • 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.
  • 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!

Equipment

  • Large Pot
  • Strainer or colander
  • Mixing Bowl
  • Baking dish (9x13 inch)
  • Oven mitts
  • Wooden Spoon or Spatula

Notes

  • Use leftover or rotisserie chicken to save time and add flavor.
  • Add diced jalapeños or cayenne pepper for extra heat.
  • For a creamy variation, stir in sour cream or cream cheese before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of water or sauce to keep moist.
  • Freeze the assembled pasta bake without cheese topping for up to 3 months; bake covered before adding cheese and finishing baking.