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