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CHEESY CHICKEN ENCHILADA PASTA BAKE

Cheesy Chicken Enchilada Pasta Bake

A delicious fusion of cheesy enchiladas and pasta, perfect for a family dinner or gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 340 g elbow pasta cooked and drained
Chicken
  • 2 cups shredded chicken pre-cooked
Sauce and Cheese
  • 1 jar enchilada sauce divided in half
  • 113 g cream cheese softened
  • 1 cup shredded cheddar divided in half
  • 1 can diced tomatoes & green chiles drained
Tortillas
  • 4 pieces flour tortillas rolled
Toppings
  • 50 g green onions chopped, for topping

Equipment

  • Baking Dish

Method
 

  1. Cook pasta and drain.
  2. Mix pasta with chicken, cream cheese, tomatoes, and half the enchilada sauce.
  3. Spread into a baking dish and place rolled tortillas on top. Pour over remaining sauce.
  4. Sprinkle generously with cheddar cheese.
  5. Bake at 375°F for 25–30 minutes, until bubbly and golden.
  6. Top with sour cream and green onions.

Notes

This dish is great for using up leftover chicken. Serve with a side of fresh salad or guacamole for a complete meal.