If you love enchiladas, this flavorful yet simple Chicken Enchilada Pasta Bake is the perfect recipe. Enjoy a cheesy meal with sliced chicken, diced tomatoes, chiles, and more!
1poundboneless skinless chicken breastssliced into strips
salt and pepperto taste
1 ½teaspoonscumin powder
1teaspoongarlic powder
½limejuiced
½onionfinely chopped
4garlic clovesminced
1cupfrozen corn
14.5ouncesdiced tomatoes & green chiles1 can
10ouncescan red enchilada sauce1 can, divided
12ouncesrotini pastauncooked
2cupsshredded cheddar jack cheesedivided
For Serving:
cilantro
sour cream
lime wedges
Instructions
Preheat the oven to 400℉. Lightly spray a 9x13 baking dish with cooking spray; set aside.
Heat 2 tablespoons of oil in a large skillet. Season chicken with salt and pepper. Cook chicken over medium heat for 6-7 minutes, until no longer pink. Sprinkle chicken with cumin, garlic powder, and lime juice before turning. Remove chicken to a plate and set aside.
4 tablespoons olive oil, 1 pound boneless skinless chicken breasts, salt and pepper, 1 ½ teaspoons cumin powder, 1 teaspoon garlic powder, ½ lime
Heat 1 tablespoon oil in the same skillet and saute the onion for 5-6 minutes until translucent. Add the garlic and cook for 30 seconds, until fragrant. Add the corn, tomatoes & chiles, and ½ of the enchilada sauce. Stir well and simmer for 5 minutes. Remove from heat and stir in 1 cup of cheese until melted.
½ onion, 4 garlic cloves, 1 cup frozen corn, 14.5 ounces diced tomatoes & green chiles, 10 ounces can red enchilada sauce, 2 cups shredded cheddar jack cheese
Meanwhile, cook the pasta al dente, following pack instructions. Drain and toss with the remaining oil in a large bowl.
12 ounces rotini pasta, 4 tablespoons olive oil
Add the chicken and the enchilada sauce mixture and stir to combine.
Transfer the mixture to the prepared baking dish. Drizzle on the remaining enchilada sauce, then sprinkle with the remaining cheese.
10 ounces can red enchilada sauce, 2 cups shredded cheddar jack cheese
Bake, uncovered, for 20 minutes, until golden brown and bubbling.
Garnish with cilantro and serve with a dollop of sour cream and lime wedges.
cilantro, sour cream, lime wedges
Notes
Storage: Store chicken enchilada pasta bake in an airtight container in the refrigerator for 3 days, or freeze for 3 months.