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Cheesy Chicken Enchilada Pasta Bake

Cheesy Chicken Enchilada Pasta Bake

The ultimate comfort food, Cheesy Chicken Enchilada Pasta Bake is a creamy and cheesy delight that's perfect for any occasion. Combining tender chicken, zesty enchilada sauce, and gooey cheese, this easy weeknight dinner satisfies all your cravings. Make it tonight for a dish that will leave everyone wanting more!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 15 oz whole kernel corn drained
  • 15 oz diced tomatoes
  • 15 oz black beans drained and rinsed
  • 1.5 cups 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
  • green onions chopped

Equipment

  • Wooden Spoon
  • Oven
  • Cutting Board
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Preheat oven to 375 degrees F.
  2. Grease a 13" by 9" casserole dish.
  3. Cook pasta according to the directions on the package. Drain and place in a large heat proof bowl.
  4. Add chicken. Sprinkle taco seasoning over the chicken.
  5. Add corn, black beans, and diced tomatoes.
  6. Add onion and garlic.
  7. Stir everything together.
  8. Place in the prepared dish.
  9. At this point you can cover the dish and chill overnight or freeze (make sure the dish is not warm before placing in the fridge or freezer). Let the dish stand at room temperature while the oven is preheating, then bake (add 10 more minutes to the total time).
  10. Before baking, sprinkle cheese over the top.
  11. Bake for 15 minutes, or until the cheese is melted. You can place the dish under the broiler set on low for 2 to 3 minutes to brown up the cheese.
  12. Let stand for 10 minutes before serving.
  13. Refrigerate any leftovers for up to 2 days.

Notes

  • If using fresh uncooked chicken: cube 1 and ½ chicken breasts, season with salt and pepper. Toss with a tablespoon of all-purpose flour. Cook in olive oil in a large skillet.