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
Scale
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
