What the heck is this?
Imagine everything you love about chicken enchiladas — tender meat, rich tomatoey sauce, melted cheese, a little spice — then toss in some pasta, bake it all in one bubbling, cheesy casserole, and boom: dinner perfection. No rolling tortillas, no fussing with layers — just a glorious mashup of Tex-Mex and pasta night in one cozy dish.
Why You’ll Love This Recipe
• It’s a one-pan wonder — minimal dishes, maximum flavor
• All the bold enchilada taste, none of the elbow grease
• Cheesy, saucy, soul-warming comfort food
• A hit with kids, adults, picky eaters, and leftover lovers
• Easy to customize with pantry staples
The Good Stuff You’ll Need
• 2 cups cooked chicken (shredded rotisserie works great)
• 10 oz penne or rotini pasta (uncooked)
• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes (drained)
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or Mexican blend cheese
• 1/2 cup chopped green onions
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Optional: chopped cilantro, sliced jalapeños, black olives
Let’s Do This
- Boil the pasta.
Cook your pasta in a large pot of salted boiling water just until al dente — you don’t want it mushy, it’ll keep cooking in the oven. Drain and set aside. - Mix the magic.
In a large bowl, stir together the enchilada sauce, diced tomatoes, sour cream, cumin, garlic powder, salt, and pepper. Add the shredded chicken, cooked pasta, and half of both cheeses. Stir it all up like you mean it. - Into the dish.
Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly and sprinkle the remaining cheese on top like you’re tucking it into bed. - Bake it up.
Bake uncovered at 375°F (190°C) for 20–25 minutes, until the cheese is melted, bubbly, and slightly golden in spots. - Top and serve.
Sprinkle with green onions, cilantro, and any extras like jalapeños or olives. Serve hot and don’t expect leftovers.
Serving Suggestions
• Side salad with lime vinaigrette
• Cornbread or tortilla chips for scooping
• Sliced avocado or guacamole on the side
• Mexican street corn (elote) if you’re going all in
Switch It Up
• Swap chicken for ground beef or turkey
• Use green enchilada sauce for a tangier twist
• Add black beans or corn for extra heft
• Toss in some sautéed bell peppers or onions for veggie power
• Make it spicier with chipotle or hot sauce
Make-Ahead Tips
• Assemble the entire dish up to a day ahead, then bake when ready
• Leftovers reheat beautifully in the microwave or oven
• Freezes like a dream — just thaw and reheat
Questions People Actually Ask
Q: Can I use leftover cooked chicken?
A: Absolutely — rotisserie, grilled, or even last night’s roast chicken works perfectly.
Q: Is this spicy?
A: Mild as written, but you can spice it up with hot enchilada sauce, jalapeños, or your fave hot sauce.
Q: Can I make it dairy-free?
A: Yep — use dairy-free sour cream and cheese substitutes. Plenty of flavor still shines through.
Chicken Enchilada Pasta Bake: All the Comfort, None of the Fuss
- Total Time: 40 minutes
- Yield: 4 servings
Description
Imagine everything you love about chicken enchiladas — tender meat, rich tomatoey sauce, melted cheese, a little spice — then toss in some pasta, bake it all in one bubbling, cheesy casserole, and boom: dinner perfection. No rolling tortillas, no fussing with layers — just a glorious mashup of Tex-Mex and pasta night in one cozy dish.
Ingredients
• 2 cups cooked chicken (shredded rotisserie works great)
• 10 oz penne or rotini pasta (uncooked)
• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes (drained)
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or Mexican blend cheese
• 1/2 cup chopped green onions
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Optional: chopped cilantro, sliced jalapeños, black olives
Instructions
Boil the pasta.
Cook your pasta in a large pot of salted boiling water just until al dente — you don’t want it mushy, it’ll keep cooking in the oven. Drain and set aside.Mix the magic.
In a large bowl, stir together the enchilada sauce, diced tomatoes, sour cream, cumin, garlic powder, salt, and pepper. Add the shredded chicken, cooked pasta, and half of both cheeses. Stir it all up like you mean it.Into the dish.
Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly and sprinkle the remaining cheese on top like you’re tucking it into bed.Bake it up.
Bake uncovered at 375°F (190°C) for 20–25 minutes, until the cheese is melted, bubbly, and slightly golden in spots.Top and serve.
Sprinkle with green onions, cilantro, and any extras like jalapeños or olives. Serve hot and don’t expect leftovers.
Notes
• Side salad with lime vinaigrette
• Cornbread or tortilla chips for scooping
• Sliced avocado or guacamole on the side
• Mexican street corn (elote) if you’re going all in
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal per serving
- Carbohydrates: ~38g per serving
- Protein: ~35g per serving