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Cheesy Chicken Enchilada Pasta Bake: Your Ultimate Weeknight Mexican Fix

Craving the vibrant, bold flavors of Mexican enchiladas but short on time? Look no further than this incredible Cheesy Chicken Enchilada Pasta Bake! It’s a brilliant fusion dish that takes everything you love about classic chicken enchiladas – the tender chicken, rich enchilada sauce, and gooey melted cheese – and transforms it into an effortless, hearty pasta bake. This recipe is specifically designed to be a time-saving dinner idea that doesn’t compromise on flavor, making it an instant family favorite.

Why This Cheesy Chicken Enchilada Pasta Bake Will Become a Staple

Forget the hassle of rolling individual tortillas! This enchilada pasta bake delivers all the iconic Mexican flavors in a convenient, comforting casserole format. It’s perfect for those busy weeknights when you need a satisfying meal on the table without spending hours in the kitchen. Here’s why you’ll absolutely adore this recipe:

Effortless Preparation: Combining pre-cooked chicken with pasta and pantry staples means minimal chopping and quick assembly. It’s a true dump-and-bake wonder.
Unforgettable Flavor Profile: Packed with seasoned shredded chicken, robust enchilada sauce, savory black beans, sweet corn, and diced tomatoes, every bite is a burst of authentic Mexican taste.
Irresistibly Cheesy: A generous layer of bubbling, melted cheddar cheese over the top creates a golden crust that perfectly complements the rich pasta base. Who can say no to extra cheese?
Family-Friendly: This dish is hearty, flavorful, and generally well-loved by both adults and children. You can easily adjust the spice level to suit everyone’s palate.
Make-Ahead & Freezer-Friendly: Prepare it in advance and bake later, or freeze portions for convenient future meals. It’s an ideal recipe for meal prepping and batch cooking.
Versatile: Easily customize it with your favorite vegetables, different cheeses, or even a vegetarian protein swap.

From Traditional Enchiladas to a Hearty Pasta Bake: The Inspiration

As passionate lovers of Mexican cuisine, my family and I often find ourselves reaching for classic enchilada recipes, particularly our favorite Quinoa Enchiladas. However, there are inevitably days when the thought of rolling individual tortillas feels like an extra step we just don’t have time for. That’s precisely where the inspiration for this Cheesy Chicken Enchilada Pasta Bake was born. We wanted to capture the essence of our beloved enchiladas – the rich, savory filling and the blanket of melted cheese – but in a more streamlined, one-dish format. Combining it with pasta, a universally loved ingredient, made perfect sense. The result is a truly remarkable fusion that brings the best of both worlds to your dinner table: the comforting heartiness of a pasta bake with the dynamic flavors of a Mexican feast. It quickly became a runaway hit, proving that sometimes, breaking away from tradition leads to delicious innovations.

Essential Ingredients for Your Enchilada Pasta Bake

This recipe relies on a combination of fresh and pantry-friendly ingredients to create its signature flavor and texture. Here’s a closer look at the key components:

Chicken: The Protein Powerhouse

Shredded cooked chicken forms the flavorful core of this pasta bake. Using pre-cooked chicken, whether it’s leftover roasted chicken, boiled chicken breasts, or a convenient rotisserie chicken, significantly cuts down on prep time. This makes the dish perfect for those busy nights when every minute counts. The chicken soaks up the taco seasoning and enchilada sauce beautifully, ensuring tender, savory bites throughout.

Pasta: Choosing the Right Shape

Penne rigate is our pasta of choice for this recipe. Its ridged surface and tubular shape are ideal for holding onto the rich enchilada sauce and bits of chicken, corn, and beans. However, feel free to experiment with other medium-sized pasta shapes like rotini, ziti, or cavatappi. The goal is a pasta that stands up well to baking and mixes easily with the other ingredients.

The Flavor Makers: Enchilada Sauce & Taco Seasoning

These two ingredients are non-negotiable for achieving that authentic enchilada flavor. Taco seasoning adds a layer of savory, smoky, and slightly spicy notes to the chicken, while the enchilada sauce ties everything together with its deep, earthy, and mildly tangy profile. For an unparalleled taste, we highly recommend trying our 5-Minute Blender Enchilada Sauce; it’s incredibly fresh and easy to whip up, elevating this dish significantly.

Fresh & Canned Goodness: Beans, Corn, and Tomatoes

Black beans and whole kernel corn add texture, sweetness, and a boost of fiber and nutrients. Diced tomatoes contribute a tangy acidity that balances the richness of the cheese and sauce. Using canned varieties of these ingredients ensures convenience and consistent flavor. Always remember to drain and rinse your black beans thoroughly to reduce sodium and improve digestibility.

Cheesy Goodness: The Melty Topping

Shredded cheddar cheese is the crown jewel of this pasta bake. As it bakes, it melts into a glorious, gooey, golden-brown layer that covers every inch of the dish, adding an irresistible creaminess and salty tang. You can use sharp or mild cheddar, or even a Mexican blend for an extra layer of flavor complexity.

How to Make the Perfect Cheesy Chicken Enchilada Pasta Bake

Creating this flavorful pasta bake is surprisingly straightforward. Follow these steps for a delicious and satisfying meal:

Prep Your Oven and Dish: Begin by preheating your oven to 375°F (190°C). Lightly grease a 13″ x 9″ (33x23cm) casserole dish to prevent sticking and ensure easy cleanup.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne rigate pasta and cook according to package directions until it’s al dente – tender but still firm to the bite. Drain the pasta thoroughly and transfer it to a large, heatproof mixing bowl.
Season the Chicken: Add the shredded cooked chicken to the bowl with the pasta. Sprinkle the taco seasoning over the chicken, then toss gently to ensure the chicken is evenly coated.
Combine Ingredients: Stir in the drained whole kernel corn, diced tomatoes (you can lightly drain them or keep some of the liquid for a saucier bake), and the thoroughly rinsed black beans.
Add Aromatics & Sauce: Introduce the finely chopped small onion and minced garlic to the mixture. Pour in the enchilada sauce, ensuring it coats all the ingredients.
Mix Well: Using a large spoon or spatula, mix everything together until all ingredients are well combined and uniformly coated with the rich enchilada sauce.
Assemble in Casserole Dish: Transfer the entire pasta mixture into the prepared casserole dish, spreading it out evenly to create a uniform layer.
The Cheesy Topping: Just before baking, generously sprinkle the shredded cheddar cheese evenly over the top of the pasta bake. This will create that delightful, golden crust.
Bake to Perfection: Place the casserole dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is beautifully melted and bubbly. For an extra golden and slightly crisp cheese topping, you can briefly place the dish under the broiler on low for 2-3 minutes. Watch it very closely to prevent burning!
Rest Before Serving: Once out of the oven, let the Cheesy Chicken Enchilada Pasta Bake stand for 10 minutes. This resting period allows the flavors to meld further and the sauce to set, making it easier to serve clean portions.
Enjoy and Store: Serve warm with your favorite toppings. Any leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.

Tips, Tricks, and Customizations for Your Pasta Bake

This recipe is incredibly forgiving and adaptable. Here are some ideas to make it uniquely yours:

Making it Spicier or Milder

To amp up the heat, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture. A few slices of fresh or pickled jalapeños on top before baking also work wonders. If you prefer a milder flavor, simply reduce the amount of taco seasoning or choose a mild enchilada sauce.

Vegetarian Options

Easily transform this into a vegetarian dish by replacing the chicken with a plant-based protein. Extra black beans, sautéed mushrooms, crumbled vegetarian “chicken” or “taco” crumbles, or even roasted sweet potato cubes would make excellent substitutes.

Using Fresh Uncooked Chicken

If you don’t have cooked chicken on hand, you can easily prepare fresh chicken. Dice 1.5-2 chicken breasts into bite-sized pieces. Season them generously with salt, black pepper, and a pinch of cumin. For added texture and to help thicken the sauce, toss the seasoned chicken with a tablespoon of all-purpose flour. Sauté the chicken in 1-2 tablespoons of olive oil in a large skillet over medium-high heat until it’s fully cooked through and lightly golden brown. Then, proceed with step 3 of the recipe, adding your freshly cooked chicken.

Other Pasta Choices

While penne rigate is recommended for its texture, feel free to use other sturdy, medium-sized pasta shapes. Rotini, ziti, cavatappi, or even elbow macaroni would work well. The key is to choose a pasta that can hold up to the sauce and baking process without becoming mushy.

Add More Vegetables

Feel free to incorporate other vegetables like diced bell peppers, sautéed zucchini, or even a handful of spinach for added nutrients and color.

Meal Prep Friendly: Make Ahead and Freeze for Later

This Cheesy Chicken Enchilada Pasta Bake is a fantastic choice for meal planning and batch cooking. You can assemble the entire dish ahead of time, right up to the point of adding the cheese. Cover it tightly with foil and refrigerate overnight. When you’re ready to bake, let it come to room temperature for about 30 minutes while your oven preheats, then add the cheese and bake for an additional 10-15 minutes to account for the chilled temperature. For longer storage, you can freeze the assembled, unbaked casserole. Wrap it securely in plastic wrap and then foil, and it will keep in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before baking, adding an extra 30-45 minutes to the baking time, initially covered, before uncovering to add the cheese and finish baking.

Elevate Your Dish: Delicious Serving Suggestions

While this pasta bake is utterly delicious on its own, a few simple garnishes can truly elevate the experience. A dollop of cool sour cream provides a lovely contrast to the spicy flavors, and a sprinkle of chopped green onions adds a fresh, zesty finish. Other fantastic topping ideas include:

Fresh cilantro, chopped
Diced avocado or a scoop of guacamole
Salsa or pico de gallo
Crushed tortilla chips or strips for a satisfying crunch
A squeeze of fresh lime juice
A drizzle of your favorite hot sauce for an extra kick

FAQs About Cheesy Chicken Enchilada Pasta Bake

Can I use store-bought enchilada sauce?: Absolutely! Store-bought enchilada sauce is perfectly fine for this recipe and contributes to its quick assembly. However, for the freshest and most vibrant flavor, we highly recommend trying our 5-Minute Blender Enchilada Sauce.
How long does this pasta bake last in the fridge?: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Is this dish very spicy?: The spice level is moderate, primarily coming from the taco seasoning and enchilada sauce. You can easily adjust it by using a mild or hot enchilada sauce and increasing or decreasing the amount of taco seasoning. For extra heat, add some chopped jalapeños or a dash of cayenne pepper.
Can I make this gluten-free?: Yes, simply use your favorite gluten-free pasta and ensure your enchilada sauce and taco seasoning are certified gluten-free. Most other ingredients are naturally gluten-free.

Cheesy Chicken Enchilada Pasta Bake

Author:
Anna

This Cheesy Chicken Enchilada Pasta Bake offers a time-saving dinner solution packed with incredible flavor. It transforms your favorite Mexican enchilada experience into a simple, cheesy, and utterly delicious pasta bake, perfect for busy weeknights.

★★★★★

5 from 8 votes

Print Recipe
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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Mexican

Servings 6 people

Calories 506 kcal

Ingredients

▢ 1 small onion finely chopped
▢ 1 garlic clove minced
▢ 15 oz can whole kernel corn drained
▢ 15 oz can diced tomatoes
▢ 15 oz can black beans drained and rinsed
▢ 1.5 cup shredded cooked chicken I used oven roasted; you can use rotisserie chicken
▢ 1 Tablespoon taco seasoning
▢ 10 oz enchilada sauce
▢ 2 cups penne rigate pasta uncooked
▢ 2 cups shredded cheddar cheese
▢ sour cream for serving
▢ green onions chopped, for garnish

Instructions

Preheat oven to 375 degrees F (190°C).
Lightly grease a 13″ by 9″ (33x23cm) casserole dish.
Cook penne rigate pasta according to package directions until al dente. Drain thoroughly and transfer to a large heatproof bowl.
Add the shredded cooked chicken to the bowl with the pasta. Sprinkle with taco seasoning and toss gently to coat the chicken evenly.
Stir in the drained whole kernel corn, diced tomatoes (undrained or slightly drained based on preference), and thoroughly rinsed black beans.
Add the finely chopped onion and minced garlic. Pour in the enchilada sauce.
Mix all ingredients thoroughly until everything is well combined and coated with the enchilada sauce.
Transfer the pasta mixture into the prepared casserole dish, spreading it evenly.
At this stage, you can cover the dish tightly with foil and refrigerate overnight for meal prep, or freeze it for a future meal. Ensure the dish has cooled completely before chilling or freezing. If baking from chilled, let it stand at room temperature for about 30 minutes while the oven preheats, then add an extra 10-15 minutes to the baking time. If baking from frozen, you may need to add 30-45 minutes to the total baking time, covered, before uncovering and adding cheese.
Just before baking, generously sprinkle the shredded cheddar cheese evenly over the entire top of the pasta bake.
Bake in the preheated oven for 15-20 minutes, or until the cheese is beautifully melted and bubbly. For an extra golden-brown, crispy cheese topping, you can carefully place the dish under the broiler on low for 2 to 3 minutes, watching it closely to prevent burning.
Allow the Cheesy Chicken Enchilada Pasta Bake to stand for 10 minutes before serving. This helps the flavors meld and the dish set, making it easier to serve.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven.

Recipe Notes & Pro Tips

For using fresh uncooked chicken: Dice 1.5-2 chicken breasts into bite-sized pieces. Season generously with salt, black pepper, and a pinch of cumin. Toss with a tablespoon of all-purpose flour (this helps it brown and slightly thickens the sauce). Sauté the chicken in 1-2 tablespoons of olive oil in a large skillet over medium-high heat until fully cooked through and lightly golden. Then, shred or chop the cooked chicken and add it to the pasta mixture as per step 3.

Homemade Enchilada Sauce: For the absolute best flavor, consider making your own enchilada sauce. Our 5-Minute Blender Enchilada Sauce recipe is highly recommended and incredibly simple, elevating this dish to new heights.

Cheese Selection: While cheddar is classic, feel free to experiment with a Mexican cheese blend, Monterey Jack, or even a hint of Colby for varied melt and flavor profiles.

Spice Level: Adjust the amount of taco seasoning to your preference. For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture.

Nutrition Information (per serving)

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More Delicious Mexican-Inspired Recipes to Explore

If you loved this pasta bake, be sure to check out these other fantastic Mexican-inspired dishes from our kitchen:

5-Minute Blender Enchilada Sauce: The secret to truly spectacular enchilada flavor, made quick and easy.
The Best Mexican Chicken: A versatile and tender chicken recipe perfect for tacos, burritos, or as a base for many Mexican dishes.
Easy Chicken Enchiladas: For those days you do want to roll them, here’s our simplified classic.
20-Minute Enchilada Soup: A quick and hearty soup packed with all your favorite enchilada flavors.