Chicken Enchilada Pasta Bake

When pasta meets enchiladas, it’s basically the best thing to ever happen and that’s exactly what’s going on with this Chicken Enchilada Pasta Bake.

Chicken Enchilada Pasta Bake from www.whatsgabycooking.com (@whatsgabycookin)

Quick and easy weeknight meals are the name of the game for me. I might not be a parent yet, but between my husband and I we are running around like crazy people during the week. A simple but delicious dinner is exactly what we want come dinner time and this Chicken Enchilada Pasta Bake fits the bill perfectly.

It’s basically the most glorious dinner and it all came about when I was out of traditional pasta sauce and only had Mexican ingredients on hand. Typical. I do love a taco night and if I ever was running low on Old El Paso enchilada sauce, I might have a small panic attack. Anyways, I did a mash up of pasta and chicken enchiladas (my husbands favorite meal) and the rest is history! It’s perfectly easy to make and it doubles as leftovers for a few days too! Chicken Enchilada Pasta Bake for the win!!

Chicken Enchilada Pasta Bake from www.whatsgabycooking.com (@whatsgabycookin)

Chicken Enchilada Pasta Bake

Yield: Serves 6-8

Chicken Enchilada Pasta Bake

Ingredients

  • 2 cups medium shell pasta
  • 1 tbsp olive oil
  • 1 pound chicken breast, sliced into thin strips
  • kosher salt and freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 small onion, diced
  • 3 garlic cloves, chopped
  • 1 red bell pepper, diced
  • 15 oz crushed tomatoes
  • 2 cups Old El Paso Red enchilada sauce
  • 1½ cups frozen corn
  • Salt and pepper
  • 1½ cups grated monterey jack cheese
  • Chopped cilantro for garnish

Instructions

  1. Cook pasta according to package directions.
  2. Heat olive oil over medium high heat in large skillet. Season the chicken with salt, pepper and some garlic powder and sauté until cooked, about 10 minutes, then remove onto a plate. Chop into small pieces
  3. Add extra oil if the skillet if needed. Add onion and garlic, cook for 90 seconds until starting to soften. Add bell pepper and cook for another 2 minutes. Add the canned tomatoes, corn, enchilada sauce and bring to boil and reduce to a simmer for cook down for 15 minutes. Once simmering, add the pasta and chicken and stir to combine.
  4. Sprinkle the top with cheese then broil until golden and bubbly, about 10 minutes. Garnish with cilantro. Serve.
https://whatsgabycooking.com/chicken-enchilada-pasta-bake/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Old El Paso. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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13 Comments

  1. This is genius! I LOVE Old El Paso, and their enchilada sauce is seriously amazing! I can’t wait to feed this to my busy family!

  2. I could not agree with you more about the need for quick weeknight dinners. I could faceplant into this one!

  3. You mean I DON’T have to choose between pasta and Mexican for dinner!? Is this real life? Love it!!

  4. I love a lot of your recipes. I love to cook and I dabble a little in changes of ingredients. But you have some really good tasting ideas. Love your site.

    Thank you
    Dianna

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