Chicken enchilada pasta bake recipe from @bakedbyrachel Your favorite enchiladas reinvented into an easy pasta dinner!
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Chicken Enchilada Pasta Bake

Your favorite chicken enchiladas reinvented into a quick and flavorful pasta dinner, perfect for any night of the week!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Pasta
Servings: 8 plus

Ingredients

Enchilada Sauce:

  • 2 C chicken broth
  • 1/2 tsp dried oregano 
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 Tb chili powder
  • 2 Tb all purpose flour

Additional ingredients:

  • 12 oz pasta*
  • 3 C shredded chicken cooked (roughly 1lb chicken)
  • 3/4 C red bell pepper
  • 3/4 C yellow onion
  • 7 oz corn drained
  • 3/4 C black beans drained and rinsed well
  • 1 Tb olive oil
  • 8 oz Colby-Jack cheese shredded
  • 1/4 C green onions chopped
  • Tortilla chips
  • Sour cream

Instructions

  • In a small saucepan, combine sauce ingredients, whisking together until fully combined. Set over medium-low heat, whisking occasionally until mixture thickens. Remove from heat and transfer to a clean bowl, pressing plastic wrap to the surface to prevent a skin from forming.
  • In a medium skillet over medium heat, saute bell pepper and onion with olive oil until tender and onions are translucent. Add chicken, corn and black beans, tossing occasionally until heated through. Transfer to a large bowl. 
  • Prepare pasta according to manufacturer's directions and drain. 
  • Preheat oven to 350°F. 
  • Combine pasta and chicken mixture with prepared sauce. Toss well to coat evenly. Stir in half of the shredded cheese. Transfer mixture to a 1 1/2 quart baking dish. Top off with remaining cheese. 
  • Bake for 30 minutes or until cheese is completely melted. Sprinkle with freshly chopped green onions. Serve with optional tortilla chips and sour cream. 

Notes

Serves roughly 8-10.
*Mezzi rigatoni or medium shells are recommended.
An original recipe from Baked by Rachel