Print

Creamy Chicken Enchilada Pasta Bake

Creamy Chicken Enchilada Pasta Bake
Print Recipe

A comforting and flavorful Mexican-inspired Creamy Chicken Enchilada Pasta Bake featuring tender shredded chicken, gooey Mexican blend cheese, al dente rotini pasta, and a rich, creamy enchilada sauce, all baked to bubbly, golden perfection. Ideal for quick weeknight dinners or feeding a crowd, this one-dish meal blends creamy, cheesy, and savory flavors with a mild spice that pleases both kids and adults.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked shredded chicken (rotisserie or cooked breasts)
  • 12 oz rotini pasta
  • 1 cup enchilada sauce
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups Mexican blend shredded cheese (cheddar, Monterey Jack, etc.), divided
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Fresh cilantro, for garnish

Optional Variations and Additions

  • Diced bell peppers, corn, or black beans (for vegetable boost)
  • Chopped jalapeños or cayenne powder (for extra spice)
  • Whole wheat or gluten-free pasta (for a healthier swap)
  • Low-fat cheese and sour cream options
  • Protein substitutes: shredded turkey, ground beef, or chickpeas (for vegetarian version)
  • Cheese substitutes: smoked gouda or pepper jack

Instructions

  1. Prep Your Pasta and Chicken: Cook the rotini pasta according to package instructions until just al dente, then drain and set aside. Meanwhile, shred your cooked chicken into bite-sized pieces, perfect for layering into the dish.
  2. Whip Up the Creamy Enchilada Sauce: In a large mixing bowl, combine the enchilada sauce, softened cream cheese, sour cream, cumin, chili powder, and garlic powder. Stir until smooth and fully blended, creating a luscious sauce that will wrap every pasta piece with flavor.
  3. Combine Ingredients: Gently mix the cooked pasta, shredded chicken, and half of the Mexican cheese blend into the creamy sauce, ensuring everything is evenly coated for perfect taste in each bite.
  4. Bake to Perfection: Transfer the mixture into a greased baking dish and sprinkle the remaining cheese over the top. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until the cheese is melted, bubbly, and golden on top.
  5. Garnish and Serve: Once out of the oven, let the pasta bake rest for a few minutes, then sprinkle fresh cilantro or sliced green onions on top before serving for an added freshness and color pop.

Notes

  • Use fresh rotisserie chicken to save time and add extra flavor.
  • Cook pasta just al dente to avoid mushiness after baking.
  • Mix cheddar and Monterey Jack cheese for the best melt and flavor.
  • If sauce is too thick, add a splash of chicken broth or milk before mixing.
  • Allow the bake to rest slightly after baking for cleaner slices.

Nutrition

Keywords: chicken enchilada pasta bake, creamy pasta bake, Mexican pasta bake, cheesy chicken pasta, rotini pasta bake

Find it online: https://tastebudtrek.com/creamy-chicken-enchilada-pasta-bake/