Description

This Shredded Chicken Enchilada Pasta Bake is a comforting dish that combines tender pasta, zesty enchilada sauce, and melted cheese. It’s perfect for busy weeknights or gatherings with friends, offering a delightful blend of flavors in every bite.

Ingredients

Scale

12 oz (340 g) penne pasta
2 cups cooked shredded chicken (about 2 medium chicken breasts)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 can (10 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes (with green chiles if desired)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups shredded cheddar cheese (divided)
1 cup shredded Monterey Jack cheese (or any cheese of your choice)
Fresh cilantro, chopped
Sliced jalapeños (optional)
Sour cream (optional)

Instructions

Preheat your oven to 375°F (190°C). This ensures that your pasta bake cooks evenly and gets that nice golden top.
In a large pot, bring salted water to a boil. Add the penne pasta and cook for about 8-10 minutes, or until al dente. You want it firm to the bite, as it will continue to cook in the oven.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent and fragrant. Avoid browning the onions, as this can alter the flavor profile.
Add the minced garlic to the skillet and sauté for an additional 30 seconds. You’ll know it’s ready when the garlic is aromatic but not burnt—burnt garlic can introduce a bitter taste.
Stir in the black beans, corn, red enchilada sauce, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Once the pasta is cooked, drain it well and add it to the skillet with the sauce mixture. Stir everything together until the pasta is evenly coated.
In a greased 9×13 inch baking dish, layer half of the pasta mixture and sprinkle one cup of the cheddar cheese on top. Then, add the remaining pasta mixture and top with the rest of the cheddar and Monterey Jack cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it to prevent burning, especially on the edges.
Once done, remove from the oven and let it sit for 5-10 minutes before serving. This resting time helps the dish set slightly, making it easier to serve.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 5 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 10 g
Protein: 35 g
Cholesterol: 80 mg

Keywords: Make sure to not overcook the pasta during the initial boiling stage. Al dente is the way to go since the pasta will absorb more sauce and continue cooking in the oven. For a flavor boost, try adding a splash of lime juice or fresh cilantro into the sauce.