Embark on a culinary journey where the vibrant, zesty flavors of Mexican cuisine gracefully merge with the comforting, creamy embrace of classic pasta. This Chicken Enchilada Pasta recipe is a revelation, offering a hearty, family-friendly meal that promises to become an instant favorite in your household. Imagine a bubbling, cheesy casserole, generously loaded with succulent, tender chicken, drenched in a rich, spicy enchilada sauce, all intertwined with perfectly cooked pasta. It’s a symphony of textures and tastes, surprisingly easy to whip up and ready to serve in just about 30 minutes, making it the perfect solution for even the busiest weeknights.
Table of Contents
- Why You’ll Love This Recipe
- Key Ingredients Spotlight
- Instructions Overview
- Amira’s Expert Tips for Success
- Variations & Serving Suggestions
- Make Ahead & Meal Prep
- Storage & Reheating
- My Personal Story with Enchiladas
- Frequently Asked Questions (FAQ)
- Related Recipes & More Mexican Inspired Dishes
Why You’ll Love This Recipe
This Chicken Enchilada Pasta isn’t just another dinner; it’s a delightful experience waiting to happen. Here’s why this recipe deserves a permanent spot in your cooking repertoire:
- Effortless Preparation with Simple Ingredients: You’ll appreciate how easily this dish comes together using everyday pantry staples. Many of the ingredients, from chicken and pasta to enchilada sauce and cheese, are likely already in your kitchen, simplifying grocery runs and ensuring a stress-free cooking process.
- The Quintessential Weeknight Dinner: Much like the beloved RoTel Chicken Spaghetti, this recipe is designed for speed and convenience. It promises a delicious, hearty meal in approximately 30 minutes, making it an ideal choice for those hectic weeknights when time is of the essence but you still crave a homemade, flavorful dish that truly satisfies.
- Perfect for Make-Ahead and Meal Prep: This enchilada pasta is a dream come true for meal planners. It holds up exceptionally well when prepared in advance, allowing the flavors to meld and deepen. Whether you’re assembling it the night before for a quick bake or portioning out leftovers for lunches throughout the week, this dish is a testament to culinary efficiency.
- A Fusion of Favorite Flavors: We adore this recipe because it masterfully combines two universally loved comfort foods: the vibrant, savory notes of classic Mexican enchiladas and the creamy, satisfying texture of pasta. This irresistible blend ensures it makes a frequent appearance in our monthly rotation, bringing joy to the dinner table every time.
- Crowd-Pleasing and Customizable: Whether you’re feeding picky eaters or hosting a dinner party, this dish is a guaranteed crowd-pleaser. Its familiar yet exciting flavors appeal to all ages, and its inherent customizability means you can easily adapt it to suit various tastes and dietary preferences.
Key Ingredients Spotlight
Understanding the role of each ingredient helps in achieving the perfect balance of flavor and texture in your Chicken Enchilada Pasta.
- Chicken: Boneless, skinless chicken thighs are recommended for their tenderness and ability to stay moist, even when baked. Cubing or shredding them ensures they integrate well with the pasta and sauce. You can also use chicken breast for a leaner option.
- Enchilada Sauce: This is the heart of the dish, delivering that signature Mexican flavor. A good quality canned enchilada sauce (red or green, depending on preference) provides depth and spice. For an extra creamy sauce, adding a touch of sour cream or cream cheese is a game-changer.
- Pasta: Medium-sized pasta shapes like penne, rotini, or elbow macaroni work best as they can hold the rich sauce in their crevices. Cooking the pasta al dente is crucial so it doesn’t become mushy when baked in the casserole.
- Cheese: Cheddar cheese is a classic choice for its sharp flavor and excellent melting properties, creating that irresistible bubbly top. Mexican blend cheeses or Monterey Jack also work wonderfully, adding a milder, creamier touch.
- Aromatics & Spices: Onion and garlic form the foundational flavor base, while cumin and smoked paprika infuse the dish with authentic, warm Mexican spices, enhancing the overall aroma and taste profile.
- Beans: Canned beans (black beans, kidney beans, or pinto beans) add fiber, protein, and a satisfying texture to the dish. Ensure they are rinsed and drained before adding.
Instructions Overview
Get ready to assemble your delicious Chicken Enchilada Pasta with ease. This is a quick rundown of the steps; detailed instructions are available in the comprehensive recipe card below.
- Begin by cooking your chosen pasta until it’s perfectly al dente in well-salted water, then set it aside.
- In a deep pot or skillet, sauté chopped onions and minced garlic until fragrant, then add cubed chicken and cook until it’s no longer pink.
- In a separate saucepan or microwave-safe dish, gently heat the enchilada sauce with your chosen spices, ensuring the flavors meld.
- Pour the seasoned sauce over the cooked chicken mixture. Stir in the beans and allow everything to simmer together for approximately 5 minutes to deepen the flavors.
- Next, prepare your casserole dish. You can either layer the ingredients by placing half of the chicken mixture at the bottom, followed by half of the pasta, then repeating with the remaining chicken sauce and pasta.
- Alternatively, if your cooking pot is oven-safe, you can simply mix all the pasta with the chicken and sauce directly in the pot.
- Finally, generously spread grated cheese over the top of the casserole.
- Bake in a preheated oven until the cheese is melted and bubbly and the dish is heated through, offering a golden-brown, inviting crust.
Amira’s Expert Tips for Success
Elevate your Chicken Enchilada Pasta with these helpful tips and tricks, ensuring a flawless and flavorful dish every time.
- Simplify Your Layers (or skip them!): If you’re short on time or prefer a more integrated dish, feel free to skip the meticulous layering. You can simply combine all the cooked pasta directly with the chicken and sauce mixture in an oven-safe pot or a large bowl, toss to coat evenly, then transfer to a casserole dish (if not using an oven-safe pot) and top generously with cheese before baking. This method creates a more homogenous texture and saves a few precious minutes.
- Utilize Pre-Cooked Chicken for Speed: To truly make this a 30-minute meal, consider using pre-cooked chicken. Shredded rotisserie chicken, leftover grilled chicken, or any pre-boiled and shredded chicken works perfectly. This dramatically cuts down on your cooking time, as you only need to heat the chicken through with the sauce and aromatics.
- Embrace Customization with Add-Ins: Don’t limit yourself to just beans. This recipe is incredibly versatile! Try incorporating sweet corn kernels (fresh, frozen, or canned), diced bell peppers for extra crunch and color, or even some sautéed spinach for added nutrients. Anything that pairs well with traditional enchiladas will likely enhance this pasta bake.
- Go Meatless for a Vegetarian Delight: Easily adapt this recipe to a delicious vegetarian meal. Substitute the chicken with sautéed mushrooms for an earthy flavor, zucchini for a fresh bite, crumbled tofu for protein, or a mix of your favorite vegetables like diced sweet potatoes or black beans and corn for a robust meat-free alternative. Ensure to season your chosen vegetarian protein or vegetables well to maintain flavor depth.
- Adjust Spice Levels to Your Liking: The heat level can be easily modified. For a spicier kick, use a hot enchilada sauce, add a pinch of cayenne pepper, or include diced jalapeños (fresh or pickled). For a milder version, opt for a mild enchilada sauce and be judicious with additional spices.
- Cheese Variations: While cheddar is classic, experiment with other cheeses. A blend of Monterey Jack, Colby, and queso blanco can create a richer, gooier topping. A sprinkle of cotija cheese after baking adds a salty, authentic Mexican touch.
- Choosing Your Pasta Shape: While any medium pasta works, consider shapes that can really hold the sauce, like penne, rigatoni, rotini, or even farfalle (bow-tie pasta). This ensures every bite is packed with flavor.
Variations & Serving Suggestions
This Chicken Enchilada Pasta is fantastic as is, but don’t hesitate to get creative!
- Spicy Southwest Kick: Add a can of diced green chilies (mild or hot), a pinch of chipotle powder, or a dash of your favorite hot sauce to the enchilada sauce mixture for an extra layer of heat and smoky flavor.
- Creamier Texture: Stir in a small amount of cream cheese or a splash of heavy cream along with the sour cream into the sauce for an even more decadent and rich casserole.
- Add Vegetables: Boost the nutritional value and texture by incorporating finely diced bell peppers, zucchini, or spinach into the chicken mixture. Sauté them with the onions and garlic until tender-crisp.
- Serving Suggestions: This hearty casserole is a meal in itself, but it pairs wonderfully with a simple side salad tossed in a light vinaigrette to cut through the richness. You could also serve it with a side of warm corn tortillas or tortilla chips for scooping up any extra sauce. A dollop of extra sour cream or Greek yogurt, fresh avocado slices, or a squeeze of lime juice can brighten each serving.
Make Ahead & Meal Prep
This Chicken Enchilada Pasta is a fantastic option for meal prepping, saving you time during busy weekdays.
- Advance Assembly (24 Hours): To prepare this dish in advance, simply add an extra ½ cup of enchilada sauce to ensure the pasta stays moist during storage and reheating. Assemble the entire dish as directed (chicken, pasta, sauce, and cheese), cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, potentially adding an extra 5-10 minutes to the baking time if starting from cold.
- Individual Portions: For convenient meal prep throughout the week, divide the baked and cooled casserole into individual, airtight containers. These are perfect for grab-and-go lunches or quick dinners.
- Freezing Instructions: This casserole freezes beautifully! Once completely cooled, cover the dish tightly with foil and plastic wrap, or transfer individual portions to freezer-safe containers. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake covered until heated through, or reheat individual portions in the microwave.
Storage & Reheating
Proper storage ensures your delicious Chicken Enchilada Pasta stays fresh and flavorful for future enjoyment.
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This helps maintain its freshness and prevents drying out.
- Freezing: For longer storage, this pasta bake freezes exceptionally well. Once the dish has completely cooled, transfer it to freezer-safe airtight containers or wrap the entire casserole dish securely with plastic wrap, followed by aluminum foil. It can be stored in the freezer for up to 2-3 months.
- Reheating from Refrigerated: To reheat, simply place individual portions in the microwave and heat until warmed through, usually 2-3 minutes, stirring halfway. For larger portions or the entire casserole, cover with foil and reheat in an oven preheated to 350°F (175°C) for 20-30 minutes, or until bubbly and hot.
- Reheating from Frozen: Thaw frozen portions or the entire casserole in the refrigerator overnight. Then, follow the reheating instructions for refrigerated leftovers. If reheating directly from frozen, cover the casserole dish with foil and bake at 350°F (175°C) for 45-60 minutes, or until thoroughly heated, removing the foil for the last 10-15 minutes to crisp up the cheese.
My Personal Story with Enchiladas
My introduction to the world of enchiladas is quite a memorable one, and it all started with my oldest son. Nearly five years ago, when he was in 3rd grade, he came home talking about this “strange term” he’d heard at school – enchiladas! It was the first time I had ever encountered the word, and naturally, my curiosity was piqued. The biggest surprise, however, was that he actually liked it!
To truly understand the significance of this, you need a little background on my oldest son. He is, and I mean *very*, reluctant to try any new food. He always prefers to stick to the safe, familiar dishes he already knows and trusts. So, when he enthusiastically told me about this new food he’d tried and enjoyed, I was absolutely astonished. This is the same child for whom it took me an entire year to convince to even try eggs when he was little!
His newfound appreciation for enchiladas motivated me to dive into research and try to recreate the dish at home. The challenge was not just to make something delicious, but to capture the essence of what he had enjoyed at school, ensuring it met his unexpectedly adventurous palate. This journey ultimately led to the creation of this Chicken Enchilada Pasta, a recipe that blends those desired Mexican flavors with the comforting form of pasta, making it acceptable – and even beloved – by my cautious eater. It’s a testament to how trying new things can sometimes lead to the most wonderful culinary discoveries, even for the pickiest of eaters.
Frequently Asked Questions (FAQ)
Q: Can I use other types of pasta?
A: Absolutely! While medium-sized pasta like penne or rotini works great for catching the sauce, feel free to use your favorite. Elbow macaroni, ziti, or even shells can be excellent choices. Just ensure you cook it al dente so it holds up well during baking.
Q: What kind of enchilada sauce should I use?
A: You can use either red or green enchilada sauce, depending on your preference. Red enchilada sauce typically offers a richer, deeper flavor, while green enchilada sauce tends to be tangier and often a bit milder. Choose a good quality canned sauce, or even make your own if you have time!
Q: Can I add more vegetables to this dish?
A: Yes, and we encourage it! Diced bell peppers, corn, zucchini, or even spinach can be sautéed with the onions and garlic or stirred in with the sauce. This adds extra nutrients, color, and texture to your pasta bake.
Q: Is it possible to make this spicier?
A: For sure! To kick up the heat, use a hot enchilada sauce, add a pinch of cayenne pepper, some chili powder, or finely diced jalapeños (with or without seeds, depending on desired heat level) to the sauce mixture. A dash of your favorite hot sauce at the end also works.
Q: How do I ensure the chicken stays moist?
A: Using boneless, skinless chicken thighs helps keep the chicken moist, as they have a higher fat content. Avoid overcooking the chicken when sautéing. Additionally, ensuring there’s enough sauce to coat everything and covering the casserole dish during baking will help retain moisture.
Related Recipes & More Mexican Inspired Dishes
If you loved this Chicken Enchilada Pasta, you’ll certainly enjoy these other comforting and flavorful recipes from Amira’s Pantry:
- Baked Ziti with Meat is a delicious and satisfying comfort food that is surprisingly easy to make at home. This hearty dish can also be prepared ahead of time and reheated, offering a convenient and flavorful option for a busy weeknight dinner.
- Indulge in the delicious and satisfying flavors of tender chicken bathed in a rich, creamy sauce with this easy Marry Me Chicken recipe. It’s a quick and simple dish that will leave you craving more, perfect for a cozy weeknight meal.
- Transform game day or any ordinary evening into a flavor explosion with this hands-off Crockpot Buffalo Chicken Pasta. It brings all the spicy, tangy goodness of buffalo wings into a comforting pasta dish.
More Mexican Inspired Recipes
Continue your exploration of vibrant Mexican-inspired flavors with these exciting dishes:
- The Pillsbury Crescent Rolls Taco Bake is as easy and delicious as it sounds. Featuring seasoned taco meat nestled between two layers of flaky, buttery crescent rolls and topped with your favorite taco fixings, it’s an epic choice for your next taco night.
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Chicken Enchilada Pasta
Print
Pin
Rate
Main Course
Mexican / American
Halal
5 minutes
25 minutes
6
Servings
644
kcal
Amira
Ingredients
-
3 Tablespoons vegetable oil -
1 medium yellow onion , chopped into small pieces. -
2 cloves garlic , finely minced. -
Salt and freshly ground black pepper , to taste. -
1 lb Boneless, skinless chicken thighs , cut into ½-inch cubes or thin strips. Rotisserie chicken or pre-cooked chicken can also be used. -
1 can (28 ounce) enchilada sauce , red or green, depending on preference. -
½ cup sour cream , for creamy richness. -
½ teaspoon ground cumin , for authentic Mexican flavor. -
¼ teaspoon smoked paprika , adds a lovely smoky depth. -
1 can (15.5 oz) beans , rinsed and drained (black beans, pinto beans, or kidney beans are great). -
12 oz uncooked pasta , such as penne, rotini, or elbow macaroni. -
3 cups cheddar cheese , freshly grated for best melting (or a Mexican blend).
Suggested Toppings:
-
Fresh diced tomato -
Chopped green onions -
Fresh chopped cilantro -
Sliced black olives -
Additional sour cream or Greek yogurt -
Fresh avocado slices
Instructions
- Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking your casserole.
- Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and sauté for about 3 minutes until it starts to soften and become translucent. Then, add the minced garlic and continue to cook for another 30 seconds, stirring constantly until fragrant. Be careful not to burn the garlic.
- Add the cubed chicken pieces to the skillet with the sautéed onions and garlic. Season with salt and pepper to taste. Cook the chicken, stirring occasionally, until it is no longer pink and is lightly browned on all sides, about 5-7 minutes. If using pre-cooked chicken, simply heat it through for 2-3 minutes.
- While the chicken is cooking, prepare your pasta. Cook the pasta al dente according to the package directions in a separate pot of generously salted boiling water. Al dente means it should be firm to the bite. Once cooked, drain the pasta and set it aside.
- In a medium saucepan, or directly in the skillet with the chicken if it’s large enough, combine the enchilada sauce, sour cream, ground cumin, and smoked paprika. Stir well to combine all ingredients until the sauce is smooth and heated through. Bring it to a gentle simmer for about 3 minutes, or until the chicken in the skillet is fully cooked.
- Pour the prepared enchilada sauce mixture over the cooked chicken in the skillet. Stir in the rinsed and drained beans, ensuring everything is well coated. Let the mixture gently simmer for another 5 minutes, allowing the flavors to meld beautifully.
- Now it’s time to assemble the casserole. If your skillet is oven-safe, you can layer the dish directly in it. Otherwise, transfer the mixture to a 13×9 inch casserole dish. Take out approximately half of the chicken and sauce mixture from the pan and spread it evenly at the bottom of your chosen baking dish.
- Spread half of the cooked pasta evenly over the chicken mixture in the baking dish.
- Pour the remaining chicken and sauce mixture (reserve about ½ cup of sauce for the very top) over the layer of pasta, ensuring good coverage.
- Layer the rest of the cooked pasta evenly on top of the second chicken and sauce layer.
- Pour the reserved ½ cup of enchilada sauce evenly over the top layer of pasta. This helps keep the pasta moist and adds flavor to the crust.
- Generously sprinkle the grated cheddar cheese over the entire top surface of the casserole. Ensure good coverage for a perfectly bubbly, cheesy crust.
- Cover the pan loosely with aluminum foil and bake in the center of your preheated oven for 10-15 minutes, or until the cheese is completely melted and the casserole is heated through and bubbly around the edges.
- For a beautifully golden and slightly crispy cheese topping, remove the foil and turn on the broiler for about 2-3 minutes. Watch carefully to prevent burning; cheese can brown quickly under the broiler.
- To serve: Once out of the oven, let the casserole rest for 5 minutes before serving. Top individual portions generously with your favorite garnishes such as fresh chopped cilantro, diced green onions, fresh diced tomatoes, or sliced black olives. Enjoy your flavorful Chicken Enchilada Pasta!
Notes
- For even more detailed tips and variations, refer to the sections above in the post.
- Please check our nutrition disclaimer policy for information regarding nutritional values.
- Consider adding a pinch of chili powder or a dash of hot sauce to the enchilada sauce if you prefer a spicier kick.
- Freshly grated cheese melts much better and tastes superior to pre-shredded varieties.
Nutrition
Calories:
644
kcal
|
Carbohydrates:
58
g
|
Protein:
40
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.01
g
|
Cholesterol:
141
mg
|
Sodium:
648
mg
|
Potassium:
612
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
758
IU
|
Vitamin C:
2
mg
|
Calcium:
473
mg
|
Iron:
3
mg
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First published Apr 18, 2017. Last updated June 15, 2023 with important tips, clear step by step instructions and enhanced readability for an even better cooking experience.