Chicken Enchilada Pasta Recipe
If you’re looking to shake up your weeknight dinner routine, this Chicken Enchilada Pasta Recipe is about to become your new favorite comfort meal. It’s the perfect fusion of hearty Tex-Mex flavors and creamy pasta—think cheesy enchiladas, tangy sauce, and tender chicken, all wrapped around springy noodles. This dish delivers in every way: it’s fast enough for rushed evenings, crowd-pleasing enough for family gatherings, and absolutely irresistible as leftovers. Gather the simple ingredients, follow a few easy steps, and prepare for a melty, saucy casserole that everyone will ask for by name!
Ingredients You’ll Need
One of the best things about the Chicken Enchilada Pasta Recipe is how each ingredient plays an essential role—from the bold spices to the creamy cheese and the zesty tomatoes. There’s nothing complicated here, just a handful of pantry staples coming together for big flavor and great texture.
- Pasta: Penne or rotini hold the sauce beautifully and give every bite the perfect pasta-to-topping ratio.
- Olive oil: A splash brings out the sweetness in the onions and helps everything sauté evenly.
- Cooked shredded chicken: Rotisserie chicken works wonders for both taste and speed—just shred and you’re ready to go!
- Yellow onion: Diced small, it adds just the right amount of sweetness and texture in every bite.
- Garlic cloves: Fresh garlic boosts the Tex-Mex aroma and brings out deeper flavors in the sauce.
- Enchilada sauce (canned, red or green): Gives that signature enchilada flavor and ties the whole dish together.
- Rotel tomatoes with green chilies: These add a mild kick and juicy freshness—no draining needed!
- Cream cheese: Cubed and melted, this creates the luscious, velvety sauce you’ll crave.
- Sour cream: It adds a delicate tang and even more creaminess to balance out the spices.
- Shredded cheddar cheese: Melty, classic, and essential for bubbly, golden goodness.
- Shredded Monterey Jack cheese: Creamy with a hint of sharpness, it partners perfectly with cheddar.
- Cumin: Just a sprinkle adds earthy warmth and depth.
- Chili powder: For a pop of smoky spice without overwhelming the other flavors.
- Salt: A small amount sharpens and brightens all the ingredients.
- Chopped cilantro and green onions: Sprinkle these on top for a fresh, colorful finishing touch.
How to Make Chicken Enchilada Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil, then cook your penne or rotini according to the package instructions until just al dente. Don’t overcook—the pasta will continue soaking up sauce later, so a little bite now means it’ll be just right when you serve it. Drain well and set the cooked pasta aside while you work on the robust, creamy sauce.
Step 2: Sauté the Veggies
Heat a tablespoon of olive oil in a large, deep skillet over medium heat. Toss in the diced yellow onion and let it soften, stirring occasionally for 3–4 minutes. Add the minced garlic and sauté for another minute, just until fragrant. Don’t rush this step—the onion and garlic form the aromatic foundation for the entire Chicken Enchilada Pasta Recipe.
Step 3: Make the Saucy Base
Next, pour in the enchilada sauce and the entire can of undrained Rotel tomatoes with green chilies. Sprinkle in cumin, chili powder, and a pinch of salt. Add the cubed cream cheese right into the pan. Stir patiently as the cream cheese melts, transforming the mixture into a silky, rick sauce that’s both zippy and rich. This is the moment when magic starts to happen!
Step 4: Mix in Chicken, Sour Cream, and Cheeses
Reduce heat to low and fold in the shredded chicken, getting every shred coated and soaking up the sauce. Stir in the sour cream for a lovely tang, then add half the cheddar and half the Monterey Jack. Keep stirring until everything is beautifully blended and heated through—the cheese will start to melt, making the mixture extra creamy and dreamy.
Step 5: Combine with Pasta and Bake
Now it’s time for the pasta to meet the sauce! Add your drained pasta right into the skillet. Gently toss and stir until every piece is smothered with that savory, cheesy enchilada sauce. Pour the whole mixture into a greased 9×13-inch baking dish and sprinkle the remaining cheeses on top. Slide the pan into a preheated oven at 375°F (190°C) for 10–15 minutes. You’ll know it’s ready when the cheese is golden, bubbly, and calling your name!
Step 6: Garnish and Serve
As soon as your Chicken Enchilada Pasta Recipe comes out of the oven, finish it with a flurry of chopped cilantro and sliced green onions. These vibrant green accents not only look beautiful but deliver a fresh flavor pop that brightens each cheesy bite.
How to Serve Chicken Enchilada Pasta Recipe
Garnishes
This is the time to get a little extra! Be generous with fresh cilantro and green onions for a burst of color and zing. If you like, offer lime wedges on the side for those who enjoy a subtle citrusy lift, or add thinly sliced jalapeño for an extra pop of heat.
Side Dishes
Because the Chicken Enchilada Pasta Recipe is wonderfully hearty, consider lighter sides. A crisp green salad with avocado slices balances the richness, or serve with sautéed bell peppers and corn for a bright, Tex-Mex-inspired meal. A simple bowl of black beans or tortilla chips with salsa makes it a true fiesta.
Creative Ways to Present
This casserole is totally make-ahead friendly. Serve directly from the baking dish for a casual family meal, or transfer portions into mini cast iron skillets for a fun, restaurant-style presentation. Loading up individual bowls and letting everyone add their own garnishes makes dinnertime feel interactive and personalized.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare, honestly), let the pasta cool to room temperature, then cover the dish tightly or transfer portions into airtight containers. It keeps well in the refrigerator for up to 4 days, and the flavors deepen and meld even more overnight!
Freezing
To freeze, portion the cooled Chicken Enchilada Pasta Recipe into freezer-safe containers. You can freeze single servings or the whole batch, well-wrapped. It will stay tasty in the freezer for up to 2 months. For best results, let it thaw in the refrigerator overnight before reheating.
Reheating
When you’re ready for round two (or three), reheat portions in the microwave or a covered oven-safe dish at 350°F. Add a splash of chicken broth or a dollop of sour cream before reheating to keep everything moist and creamy. Garnish again with fresh cilantro and green onions right before serving for that just-baked vibe.
FAQs
Can I use a different type Main Course
Absolutely! While penne and rotini are great for trapping all that creamy sauce, you can use any short pasta shape you have on hand—like fusilli, shells, or even ziti. Just make sure it’s cooked al dente so it holds up after baking.
How can I make this recipe spicier?
If you love heat, try swapping in hot enchilada sauce, using hot Rotel, or adding a pinch of cayenne pepper and diced jalapeños. You can also sprinkle crushed red pepper flakes on top before baking for an extra kick.
What’s the best chicken for this recipe?
Rotisserie chicken is the ultimate time-saver here, but any cooked and shredded chicken will work—poached, roasted, or even leftover grilled chicken. If you’re in a pinch, canned chicken drained well can make a handy shortcut.
Can I substitute the cheeses?
Definitely! The blend of cheddar and Monterey Jack is classic for a Tex-Mex flavor, but pepper jack, mozzarella, or even a Mexican cheese blend will work beautifully. Use what you have or what you love.
Is this Chicken Enchilada Pasta Recipe suitable for meal prep?
Yes, this casserole is a meal prep superstar. Make the whole thing ahead, refrigerate, and reheat slices throughout the week. It also packs up perfectly for lunches, so you can look forward to leftovers!
Final Thoughts
This Chicken Enchilada Pasta Recipe is just the kind of hands-down delicious comfort food that brings everyone to the table with excitement. Try it for your next cozy family dinner or bring it to a potluck and watch how quickly it vanishes. Trust me: once you serve it, you’ll come back to this cheesy, saucy, heartwarming meal again and again!
Print
Chicken Enchilada Pasta Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delightful fusion of Tex-Mex flavors and creamy pasta, this Chicken Enchilada Pasta bake is a comforting and satisfying dish perfect for a family dinner. Tender pasta tossed in a rich enchilada sauce with shredded chicken, creamy cheeses, and aromatic spices, baked to perfection for a cheesy, bubbly finish.
Ingredients
Main Ingredients:
- 12 oz penne or rotini pasta
- 1 tablespoon olive oil
- 1 pound cooked shredded chicken (rotisserie works great)
- 1 small yellow onion, diced
- 2 garlic cloves, minced
Sauce and Seasonings:
- 1 (10 oz) can enchilada sauce (red or green)
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
- 4 oz cream cheese, cubed
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Garnish:
- Chopped cilantro and green onions
Instructions
- Cook the Pasta: Boil the pasta until al dente, then drain and set aside.
- Prepare the Sauce: Saute onion in olive oil, add garlic, enchilada sauce, Rotel, spices, and cream cheese. Stir until smooth.
- Combine Ingredients: Mix in chicken, sour cream, and half of the cheeses. Add cooked pasta and toss to coat.
- Bake: Transfer to a baking dish, top with remaining cheese, and bake until bubbly and golden.
- Garnish and Serve: Sprinkle with cilantro and green onions before serving.
Notes
- You can substitute chicken with ground beef or turkey.
- Adjust spice levels with hot enchilada sauce or cayenne.
- This dish reheats well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
