Chicken Enchilada Pasta Bake Recipe
Chicken Enchilada Pasta Bake is a flavorful and hearty Tex-Mex inspired casserole that combines tender shredded chicken, pasta, black beans, corn, and a zesty enchilada sauce. Topped with melted Mexican cheese and customizable with toppings like sour cream and avocado, this recipe is perfect for a comforting weeknight dinner made in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Chicken
- Method: Baking
- Cuisine: American, Tex-Mex
Ingredients
For the Pasta Bake
- 12 ounces pasta, cooked and drained according to package directions
- 1 tablespoon olive oil
- 1 (15 oz) can whole kernel corn, drained (or frozen corn)
- 1 (15 oz) can black beans, drained and rinsed
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 (15 oz) can fire roasted tomatoes
- 1 (7 oz) can diced green chilies
- 1 ½ cups enchilada sauce
- 2 cups cooked, shredded chicken
- 2 cups shredded Mexican cheese blend
Optional Toppings
- ½ cup sour cream
- 1 avocado, sliced, or ½ cup guacamole
- ¼ cup chopped cilantro
- ½ cup salsa or pico de gallo
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Spray a 6-quart casserole dish with nonstick spray and set aside to prepare for baking.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the drained corn and sauté for a few minutes. For added flavor, increase the heat slightly and let the corn char or blacken a bit. Add the black beans and minced garlic, cooking for an additional 2 to 3 minutes until fragrant.
- Add Spices and Sauce: Stir in the cumin, smoked paprika, fire roasted tomatoes, diced green chilies, and enchilada sauce. Heat thoroughly until the mixture is well combined and warm.
- Combine Chicken: Add the cooked, shredded chicken to the skillet and mix everything together evenly, allowing flavors to meld.
- Assemble the Bake: Pour the chicken and sauce mixture into the prepared casserole dish. Add the cooked pasta and gently stir to combine all ingredients well.
- Top with Cheese: Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole.
- Bake: Place the casserole dish in the preheated oven. Bake for 10 minutes, or until the cheese is melted and slightly browned, indicating the dish is heated through and ready to serve.
- Serve and Garnish: Remove from the oven and serve warm. Top with optional garnishes such as sour cream, sliced avocado or guacamole, chopped cilantro, and salsa or pico de gallo according to your preference.
Notes
- Storage: Store leftover chicken enchilada pasta bake in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat leftovers in the oven at 350°F for 10-15 minutes or in the microwave until heated through.
- Spice Level: Adjust the amount of diced green chilies and smoked paprika to control the heat level.
- Cheese Alternatives: Feel free to use cheddar, Monterey Jack, or a Mexican cheese blend for best results.
- Protein Options: Substitute cooked shredded chicken with cooked ground beef or turkey if preferred.
