Cheesy Chicken Enchilada Pasta Bake

This Cheesy Chicken Enchilada Pasta Bake is a crowd-pleaser! Creamy, cheesy, and bursting with flavor, it's the perfect one-pan meal for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Bake:

1 small onion, finely chopped adds a savory base
1 clove garlic, minced enhances the aroma
15 oz whole kernel corn drained
15 oz diced tomatoes
15 oz black beans drained and rinsed
1.5 cups shredded cooked chicken use oven-roasted or rotisserie chicken
1 tablespoon taco seasoning for classic flavors
10 oz enchilada sauce the flavorful base
2 cups penne rigate pasta uncooked
2 cups shredded cheddar cheese for topping
to taste sour cream for serving
to taste green onions, chopped for garnish

Equipment

Large skillet
Large mixing bowl
9x13 baking dish
Wooden spoon or spatula
Oven mitts

Method

Cooking Instructions:

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large skillet over medium heat, add oil and sauté the onion until translucent, about 3-5 minutes. Add garlic and cook for an additional minute.
Step 3: Add corn, diced tomatoes, and black beans to the skillet. Fold in chicken and taco seasoning, ensuring everything is heated through.
Step 4: Pour in enchilada sauce and mix well to combine.
Step 5: Cook penne rigate according to package instructions until al dente. Drain and add to the skillet, stirring to coat.
Step 6: Transfer mixture to a greased 9x13 baking dish and top with cheddar cheese.
Step 7: Bake in the oven for 25-30 minutes until cheese is bubbly and golden.
Step 8: Let cool for a few minutes, then serve warm topped with sour cream and green onions.

Notes

For added fiber, use whole wheat pasta.
Consider using reduced-fat cheese to lower calories.
Add bell peppers or spinach for more veggies.