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Simple Chicken Enchilada Pasta Bake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Description

This Simple Chicken Enchilada Pasta Bake is a flavorful and comforting dish combining tender shredded chicken, hearty rotini pasta, black beans, and a zesty enchilada sauce, all topped with melted cheddar cheese and fresh garnishes. Perfect for a family dinner, this easy-to-make casserole delivers Mexican-inspired flavors in a convenient baked pasta form.

Ingredients

Scale

Primary Ingredients

  • 12 ounces Rotini Pasta (Corkscrew-shaped pasta that holds sauce well)
  • 2 cups Shredded Chicken (Cooked and shredded, rotisserie chicken works well)
  • 1 can Enchilada Sauce (10-15 ounces, adds flavor and spice)
  • 15 ounces Black Beans (Rinse and drain before adding)
  • 2 cups Cheddar Cheese (Shredded, for layering and topping)

Vegetables & Herbs

  • 1/2 cup Green Onions (Chopped, for flavor and garnish)
  • 1/4 cup Cilantro (Chopped, for garnish)

Spices & Oils

  • 2 tablespoons Olive Oil (For sautéing onions)
  • 1 teaspoon Cumin (For flavor enhancement)
  • 1 teaspoon Chili Powder (For flavor enhancement)
  • Salt and Pepper (To taste)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pasta casserole.
  2. Cook Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  3. Sauté Onions: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped green onions and sauté for 2-3 minutes until they soften and become fragrant.
  4. Add Chicken: Add shredded chicken to the skillet with the green onions. Stir for another 2-3 minutes to warm the chicken and blend flavors.
  5. Simmer with Sauce and Beans: Pour in the enchilada sauce and add the rinsed and drained black beans. Stir everything together and let the mixture simmer for about 5 minutes to marry the flavors.
  6. Combine Pasta: Add the drained rotini pasta to the skillet and mix thoroughly with the chicken, beans, and sauce mixture.
  7. Add Cheese: Reserve 1 cup of cheddar cheese for topping later, and stir half of the remaining cheese into the pasta mixture to enhance creaminess.
  8. Transfer to Baking Dish: Grease a 9×13-inch baking dish and transfer the pasta mixture into it, spreading evenly.
  9. Top with Cheese: Sprinkle the reserved cheddar cheese evenly over the top of the pasta in the baking dish.
  10. Bake: Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown on top.
  11. Cool and Garnish: Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped cilantro and remaining green onions for freshness and color.
  12. Serve: Serve hot and enjoy this deliciously cheesy and comforting chicken enchilada pasta bake!

Notes

  • Rotisserie chicken is a great time saver; you can also use leftover cooked chicken.
  • You can swap black beans with pinto beans or kidney beans if preferred.
  • Adjust the enchilada sauce quantity depending on desired spice and moisture levels.
  • For extra heat, add jalapeños or hot sauce to the mixture before baking.
  • Ensure the pasta is cooked al dente to prevent it from becoming mushy when baked.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

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Find it online: https://simplysavorykitchen.com/simple-chicken-enchilada-pasta-bake-recipe/