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You are here: Crunchy Creamy Sweet / Recipes / Dinner

Cheesy Chicken Enchilada Pasta Bake

Published: Oct 31, 2014 · Modified: Oct 22, 2022 by Anna 18 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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Cheesy Chicken Enchilada Pasta Bake - time-saving dinner idea with tons of flavor! Your favorite Mexican dish in a pasta bake form. You will love how easy and cheesy it is! 

 

Cheesy Chicken Enchilada Pasta Bake in casserole dish.

This past Tuesday I took a break from our Italian style pasta dishes and made this slightly spicy Mexican themed pasta bake.

Long story short - I think my break from the creamy spinach pasta will be a little bit longer. This Cheesy Enchilada Pasta Bake is crazy good! It's packed with chicken, black beans, corn and penne rigatte pasta and spiced up with enchilada sauce and a little bit of taco seasoning. It's covered with a nice layer of cheddar cheese that melts all over the pasta during baking.

Mexican food at it's best!

Cheesy Chicken Enchilada Pasta Bake - time-saving dinner idea with tons of flavor! Your favorite Mexican dish in a pasta bake form. You will love how easy and cheesy it is!

My Hubby and I love love love Mexican food! These Quinoa Enchiladas are one of our favorite dishes to make at home. But sometimes, there are days when there is just no time for rolling up the tortillas. So I decided to make a spicy version of my pasta bakes. Enchilada style!

I used my favorite pasta, penne rigate, and added all the things we love in our enchiladas: shredded chicken tossed in taco seasoning, corn, black beans and tomatoes and tossed it all in enchilada sauce. So much deliciousness! The last thing we did, was covering the whole dish with shredded cheddar. When serving, you can top a piece of this pasta bake with a dollop of sour cream and chopped green onions.

I highly recommend using my 5-Minute Blender Enchilada Sauce in this recipe. It's truly the best!

I hope you will give this dish a try, when you have a craving for delicious spicy food yet easy to throw together. This dish freezes perfectly too!

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Cheesy Chicken Enchilada Pasta Bake in casserole dish.

Cheesy Chicken Enchilada Pasta Bake

Author: Anna
Cheesy Chicken Enchilada Pasta Bake - time-saving dinner idea with tons of flavor! Your favorite Mexican dish in a pasta bake form. You will love how easy and cheesy it is!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 506 kcal
Prevent your screen from going dark

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
  • green onions chopped

Instructions
 

  • Preheat oven to 375 degrees F.
  • Grease a 13" by 9"casserole dish.
  • Cook pasta according to the directions on the package. Drain and place in a large heat proof bowl.
  • Add chicken. Sprinkle taco seasoning over the chicken.
  • Add corn, black beans and diced tomatoes.
  • Add onion and garlic.
  • Stir everything together.
  • Place in the prepared dish.
  • 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 in room temperature while the oven is preheating, then bake (add 10 more minutes to the total time).
  • Before baking, sprinkle cheese over the top.
  • 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.
  • Let stand for 10 minutes before serving.
  • 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.

Nutrition

Calories: 506kcal | Carbohydrates: 58g | Protein: 30g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 1195mg | Potassium: 661mg | Fiber: 7g | Sugar: 6g | Vitamin A: 830IU | Vitamin C: 12.4mg | Calcium: 335mg | Iron: 3.7mg
Tried this recipe?Leave a comment with rating below!

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

RELATED RECIPES:

5-Minute Blender Enchilada Sauce

The Best Mexican Chicken

Easy Chicken Enchiladas

20-Minute Enchilada Soup

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Comments

    5 from 8 votes

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    Recipe Rating




  1. Jennifer says

    April 07, 2015 at 8:29 pm

    Bake for 15 mins? Or 25?

    Reply
    • Anna@CrunchyCreamySweet says

      April 07, 2015 at 8:58 pm

      Hi Jennifer! If the dish was refrigerated/frozen - bake for 25 min. Hope this helps! Thank you!

      Reply
  2. Kelly says

    October 31, 2014 at 4:03 pm

    5 stars
    That melty cheese situation up above is making it really hard not to lick my screen right now! This dish looks incredible!

    Reply
    • Anna @ Crunchy Creamy Sweet says

      November 03, 2014 at 5:59 pm

      Haha! I love it! Thanks, Kelly!

      Reply
  3. Jennifer says

    October 31, 2014 at 3:16 pm

    5 stars
    What a delicious idea! We love pasta and we love Mexican food, so this is going to get made very soon!

    Reply
    • Anna @ Crunchy Creamy Sweet says

      November 03, 2014 at 6:01 pm

      Let me know if you make it, Jennifer! Thank you!

      Reply
  4. Diana says

    October 31, 2014 at 10:20 am

    5 stars
    Anything with the words cheesy and enchilada has got to be YUM

    Reply
    • Anna @ Crunchy Creamy Sweet says

      November 03, 2014 at 6:02 pm

      I agree! Thanks, Diana!

      Reply
  5. Catalina says

    October 31, 2014 at 10:16 am

    5 stars
    I think its so cool that you used pasta, usually thats what I have on hand, flour tortillas aren't always in my pantry. Love all the flavors.

    Reply
    • Anna @ Crunchy Creamy Sweet says

      November 03, 2014 at 6:03 pm

      Same here! I always have pasta in my pantry! Thanks, Catalina!

      Reply
  6. Mary Beth says

    October 31, 2014 at 9:27 am

    5 stars
    I could eat this for dinner, lunch AND breakfast!

    Reply
    • Anna @ Crunchy Creamy Sweet says

      November 03, 2014 at 6:04 pm

      Me too! Thank you, Mary Beth!

      Reply
  7. Melanie says

    October 31, 2014 at 7:41 am

    5 stars
    Amazing! And I love easy it looks to put it together. That's all I need for a dinner dish. Delish and simple.

    Pinned.
    Have a beautiful weekend!

    Reply
    • Anna @ Crunchy Creamy Sweet says

      November 03, 2014 at 6:05 pm

      Thank you so much, Melanie!

      Reply
  8. Rachel says

    October 31, 2014 at 6:17 am

    5 stars
    Mmmm I'm so ready to dive right in, even at 7am 😉

    Reply
    • Anna @ Crunchy Creamy Sweet says

      November 03, 2014 at 6:10 pm

      Thanks, Rachel!

      Reply
  9. Lauren Kelly Nutrition says

    October 31, 2014 at 6:05 am

    5 stars
    This looks incredible! I can't wait to make this!

    Reply
    • Anna @ Crunchy Creamy Sweet says

      November 03, 2014 at 6:11 pm

      Thanks, Lauren!

      Reply
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