When it comes to comfort food, few dishes combine the heartiness of pasta with the zesty flavors of Mexican cuisine quite like the Chicken Enchilada Pasta Bake. This dish is more than just a dinner option; it’s a celebration of textures and flavors that come together effortlessly. Picture tender pasta enveloped in a rich, creamy sauce layered with spices and topped with melted cheese—sounds tempting, doesn’t it?
Why We Love This Chicken Enchilada Pasta Bake Recipe
You’ll quickly fall in love with this Chicken Enchilada Pasta Bake, and here’s why: It marries the comforting nature of a baked pasta dish with the bold, exciting flavors of traditional enchiladas. As you take your first bite, you’ll experience the rich flavors from the spices mingling harmoniously with the tender chunks of chicken, and every mouthful is a delightful medley of taste and texture.
For busy weeknights, this recipe stands out for its straightforward preparation. You can whip it up in one pan while the pasta cooks, ultimately minimizing clean-up time. The use of shredded chicken not only adds lean protein but also makes the dish come together quickly, especially if you use leftovers or a store-bought rotisserie chicken.
In addition, the creamy sauce delivers a comforting element while the various toppings offer opportunities for customization, ensuring that everyone feels like they’re part of the cooking experience. You can top it off with crunchy tortilla chips or creamy sour cream. It’s simply irresistible!
Ingredients about Chicken Enchilada Pasta Bake
To get started with your Chicken Enchilada Pasta Bake, gather the following ingredients:
- 2 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 12 oz pasta (mezzi rigatoni or medium shells recommended)
- 3 cups shredded, cooked chicken (around 1 lb of chicken)
- 3/4 cup red bell pepper, diced
- 3/4 cup yellow onion, diced
- 7 oz corn, drained
- 3/4 cup black beans, drained and rinsed well
- 1 tablespoon olive oil
- 8 oz Colby-Jack cheese, shredded
- 1/4 cup green onions, chopped
- Tortilla chips (optional)
- Sour cream (optional)
How to Make Chicken Enchilada Pasta Bake Directions
Creating your Chicken Enchilada Pasta Bake is a straightforward process, and you’ll appreciate how easily it all comes together. To begin, grab a small saucepan and add the chicken broth, dried oregano, cumin, garlic powder, onion powder, black pepper, salt, cayenne pepper, chili powder, and flour. Whisk the mixture until all ingredients are well combined. Place the saucepan over medium-low heat, whisking occasionally. Keep an eye on it as it heats up; you want it to thicken but not boil. Once it has reached the desired consistency, remove it from the heat and pour it into a clean bowl. To avoid a skin from forming, press a piece of plastic wrap directly onto the surface of the sauce.
While your sauce is thickening, heat a medium skillet on medium heat. Add olive oil and sauté the diced red bell pepper and yellow onion until the vegetables are tender and the onions turn translucent—around 5-7 minutes should suffice. After that, mix in the shredded chicken, corn, and black beans. Stir everything occasionally until it’s all heated through, which should take another 4-5 minutes. Once done, transfer this mixture to a large bowl.
Next, you’ll want to prepare the pasta according to the manufacturer’s directions, then drain it. While the pasta is cooking, preheat your oven to 350°F.
After the pasta is cooked, combine it in the large bowl with the chicken mixture and the prepared sauce. Toss everything together well to ensure it’s evenly coated. As the final step in mixing, stir in half of the shredded Colby-Jack cheese.
Now it’s time to transfer this delicious combination into a 1 1/2 quart baking dish. Spread it out evenly, then top off the pasta bake with the remaining cheese. Place it in the preheated oven and bake for about 30 minutes. Keep an eye on it until the cheese has melted and formed a bubbly, golden crust.
Once it’s done, take the baking dish out and sprinkle freshly chopped green onions on top. Let it cool for a few minutes, and then, voila! Your Chicken Enchilada Pasta Bake is ready to serve.
How to Serve Chicken Enchilada Pasta Bake
The beauty of the Chicken Enchilada Pasta Bake lies in its versatility. You can serve it straight from the oven, allowing your guests to help themselves to hearty portions. For added crunch and flavor, consider placing a bowl of tortilla chips on the table. They can be crumbled on top for a delightful texture or enjoyed on the side.
If you’d like to elevate the dish even more, offer sour cream as an optional topping. A dollop will add a creamy contrast to the spicy chicken and enchilada sauce, balancing the flavors beautifully.
Feel free to serve this dish alongside a fresh salad or some sautéed vegetables to lighten things up. It’s the perfect balance of noodles, protein, and vibrant veggies on your platter!
Expert Tips: Chicken Enchilada Pasta Bake
To make the most of your Chicken Enchilada Pasta Bake, keep these expert tips in mind:
Use Rotisserie Chicken: For faster preparation, shred some rotisserie chicken instead of cooking your own. It’s a fantastic time-saver and adds an incredible flavor to your dish.
Customize Your Veggies: Feel free to substitute the bell pepper or onions with your favorite vegetables, such as zucchini or spinach, for added nutrition.
Cheese Choices: While Colby-Jack gives a nice melty texture, you can mix things up with other cheese varieties like mozzarella or cheddar for a different flavor profile.
Spice Level: Adjust the amount of cayenne pepper and chili powder according to your spice preference. You can make it milder or hotter based on your taste.
Batch Cooking: This recipe is perfect for batch cooking and meal prep. You can make a bigger batch to freeze some portions ahead of time for busy days.
Make it Vegetarian: If you want a meatless version, simply replace the chicken with more beans and vegetables for a hearty, filling alternative.
How to Store Chicken Enchilada Pasta Bake
If you happen to have leftovers (though it’s hard to believe!), storing your Chicken Enchilada Pasta Bake is easy. Allow the dish to cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days.
When you’re ready to enjoy it again, simply reheat in the oven or microwave until warmed through. If the dish seems a bit dry, add a splash of chicken broth or water before reheating to keep it moist.
If you have prepared a larger batch and want to store it for a longer period, consider freezing portions. Wrap individual servings tightly in foil or plastic wrap, then place them in a freezer-safe bag. It can last in the freezer for up to 3 months. Just remember to thaw it in the refrigerator overnight before reheating.
Variations of Chicken Enchilada Pasta Bake
Getting creative with your Chicken Enchilada Pasta Bake is part of the fun! Here are some variations that you can try:
Add More Protein: You can add blackened shrimp or diced steak to ramp up the protein content and create even heartier servings.
Cheesy Spinach Addition: For a healthier twist, mix in some fresh or frozen spinach. It’s an easy way to incorporate extra greens while enhancing the flavor.
Different Sauces: Swap out the chicken broth-based sauce with your favorite store-bought enchilada sauce or add a creamy ranch dressing for a different flavor.
Use Different Pasta Shapes: While mezzi rigatoni and medium shells are recommended, you can experiment with other pasta shapes like penne or fusilli.
Spice It Up: If you want to heighten the heat, try adding jalapeños or a splash of hot sauce to the mixture.
Quinoa for a Healthy Base: For a gluten-free version, replace pasta with cooked quinoa. This will give you a nutritious twist on the classic yet maintain the essence of taste and texture.
Frequently Asked Questions
What is Chicken Enchilada Pasta Bake?
Chicken Enchilada Pasta Bake is a deliciously comforting dish that combines the flavors of traditional enchiladas with pasta, chicken, and a rich sauce, all topped with melted cheese.
Can I make Chicken Enchilada Pasta Bake ahead of time?
Absolutely! You can prepare the dish in advance and refrigerate it. Just add a few extra minutes to the baking time when you’re ready to cook.
What pasta works best for this recipe?
Mezzi rigatoni or medium shells are recommended for their ability to hold onto the sauce and flavors. However, you can substitute with any pasta shape you prefer.
Is Chicken Enchilada Pasta Bake spicy?
The spice level can be adjusted according to your preference by altering the amount of cayenne or chili powder. Feel free to skip them if you prefer a milder dish.
What can I serve with Chicken Enchilada Pasta Bake?
This dish pairs beautifully with a simple green salad or some sautéed veggies. Adding tortilla chips and sour cream provides a delightful contrast to the dish.
Chicken Enchilada Pasta Bake
Equipment
- Medium Saucepan
- Skillet
- Large Bowl
- Baking Dish
Ingredients
- 2 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 12 oz pasta mezzi rigatoni or medium shells recommended
- 3 cups shredded cooked chicken around 1 lb of chicken
- 3/4 cup red bell pepper, diced
- 3/4 cup yellow onion, diced
- 7 oz corn, drained
- 3/4 cup black beans, drained and rinsed
- 1 tablespoon olive oil
- 8 oz Colby-Jack cheese, shredded
- 1/4 cup green onions, chopped
- Tortilla chips optional
- Sour cream optional
Instructions
- In a small saucepan, combine chicken broth, oregano, cumin, garlic powder, onion powder, black pepper, salt, cayenne pepper, chili powder, and flour. Whisk until combined.
- Heat over medium-low until thickened, whisking occasionally. Remove from heat and transfer to a bowl.
- In a skillet, heat olive oil over medium heat. Sauté red bell pepper and onion until tender, about 5-7 minutes.
- Add shredded chicken, corn, and black beans. Stir until heated through, about 4-5 minutes.
- Prepare pasta according to package instructions, then drain.
- Preheat oven to 350°F (175°C).
- In a large bowl, combine pasta, chicken mixture, and sauce. Toss to coat evenly. Stir in half of the cheese.
- Transfer mixture to a 1 1/2 quart baking dish. Spread evenly and top with remaining cheese.
- Bake for about 30 minutes, or until cheese is melted and bubbly.
- Sprinkle with green onions and let cool for a few minutes before serving.
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