Description
A delicious and easy-to-make chicken enchilada pasta bake combining tender rotini pasta, shredded chicken, black beans, enchilada sauce, and melted cheddar cheese baked to bubbly perfection. This comforting dish brings the flavors of enchiladas into a hearty casserole perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta and Protein
- 12 ounces Rotini Pasta (corkscrew-shaped pasta that holds sauce well)
- 2 cups Shredded Chicken (cooked and shredded, rotisserie chicken works well)
- 15 ounces Black Beans (rinsed and drained)
Sauce and Seasonings
- 1 can Enchilada Sauce (10-15 ounces, adds flavor and spice)
- 1 teaspoon Cumin (for flavor enhancement)
- 1 teaspoon Chili Powder (for flavor enhancement)
- Salt and Pepper (to taste)
Cheese and Garnishes
- 2 cups Cheddar Cheese (shredded, for layering and topping)
- 1/2 cup Green Onions (chopped, for flavor and garnish)
- 1/4 cup Cilantro (chopped, for garnish)
Other
- 2 tablespoons Olive Oil (for sautéing onions)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pasta dish.
- 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, approximately 8-10 minutes. Drain and set aside.
- Sauté Onions: While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped green onions and cook for 2-3 minutes until softened and fragrant.
- Add Chicken: Stir in the shredded chicken into the skillet with the onions, cooking for another 2-3 minutes to warm through.
- Add Sauce and Beans: Pour the enchilada sauce into the skillet and add the drained black beans. Stir thoroughly to combine and let simmer gently for 5 minutes to develop flavors.
- Combine Pasta: Add the cooked pasta to the skillet mixture and stir well to evenly coat everything with the sauce and ingredients.
- Add Cheese to Mixture: Reserve 1 cup of cheddar cheese for topping later. Stir half of the remaining cheese into the pasta mixture to add melty texture and richness.
- Prepare Baking Dish: Transfer the combined pasta mixture into a greased 9×13-inch baking dish, spreading evenly for uniform baking.
- Add Cheese Topping: Sprinkle the reserved cheddar cheese evenly over the top of the pasta in the baking dish.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the cheese topping is bubbling and golden brown.
- Garnish: Remove from oven and let cool for 5 minutes. Garnish with chopped cilantro and the remaining green onions for fresh flavor and color.
- Serve: Serve hot and enjoy this comforting chicken enchilada pasta bake fresh from the oven!
Notes
- Using rotisserie chicken saves prep time but cooked shredded chicken works great too.
- Adjust seasoning like cumin, chili powder, salt, and pepper to your taste preference.
- You can substitute cheddar with Monterey Jack or a Mexican cheese blend.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the sauce mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
