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Easy Cheesy Chicken Enchilada Pasta Bake photo

Cheesy Chicken Enchilada Pasta Bake

A comforting, cheesy pasta bake loaded with chicken, beans, corn, and enchilada flavors that’s easy to assemble and family-friendly.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 15 oz whole kernel corn drained
  • 15 oz diced tomatoes
  • 15 oz black beans drained and rinsed
  • 1.5 cups shredded cooked chicken oven roasted or rotisserie
  • 1 Tablespoon taco seasoning
  • 10 oz enchilada sauce
  • 2 cups penne rigate pasta uncooked
  • 2 cups shredded cheddar cheese
  • sour cream to serve (amount to taste)
  • green onions chopped, to garnish

Equipment

  • 13x9-inch casserole dish
  • Large Pot
  • large heatproof bowl
  • Colander
  • Measuring cups and spoons
  • Spatula or spoon
  • foil (optional)

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 13x9-inch (33x23 cm) casserole dish.
  2. Cook the penne according to package directions until al dente; drain in a colander and transfer to a large heatproof bowl.
  3. Add the shredded cooked chicken to the pasta, then sprinkle the tablespoon of taco seasoning over the mixture and stir to combine.
  4. Stir in the drained corn, drained and rinsed black beans, and diced tomatoes.
  5. Add the finely chopped onion and minced garlic, then mix everything until evenly distributed.
  6. Pour the enchilada sauce over the mixture and stir gently to coat all ingredients.
  7. Transfer the mixture to the prepared casserole dish and smooth the top.
  8. Sprinkle the shredded cheddar cheese evenly over the top.
  9. Bake uncovered for 15 minutes, or until the cheese is melted; optionally place under a low broiler for 2–3 minutes to brown the cheese (watch closely).
  10. Let the casserole stand for 10 minutes before serving. Garnish with chopped green onions and serve with sour cream as desired.

Notes

  • If using fresh uncooked chicken, cube 1½ chicken breasts, season with salt and pepper, toss with 1 tablespoon flour, and cook in olive oil.
  • You may prepare the dish ahead and chill; bring to room temperature before baking.
  • Use rotisserie chicken to save time.
  • Adjust sour cream and green onions to taste when serving.