Description
A bold and comforting Tex-Mex pasta bake that combines creamy cheese sauce, shredded chicken, and enchilada flavors in just 30 minutes. Perfect for busy weeknights or feeding a hungry crowd.
Ingredients
1 pound dry pasta (such as rotini, penne, or shells)
10 ounces processed American cheese, cut into small cubes
2 ½ cups shredded cheese, divided
1 cup milk
3 cups cooked chicken, finely shredded or diced
19 ounces enchilada sauce
4.5 ounces diced green chiles
3 tablespoons butter, melted
1 tablespoon taco seasoning
2 teaspoons garlic powder
Optional for serving: chopped cilantro, lime wedges, sour cream
Instructions
1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Cook the pasta in salted water until just tender, using the shortest cooking time listed. Drain well and set aside.
3. In a large microwave-safe bowl, combine the cubed American cheese, ½ cup of the shredded cheese, and the milk. Heat in 30-second intervals, stirring well each time, until the cheese is fully melted and the sauce is smooth.
4. Add the cooked pasta to the cheese sauce and stir until evenly coated.
5. In a separate large bowl, mix together the chicken, enchilada sauce, diced green chiles, melted butter, taco seasoning, and garlic powder.
6. Fold the chicken mixture into the pasta until everything is well combined.
7. Transfer the mixture to the prepared baking dish and sprinkle the remaining 2 cups of shredded cheese evenly over the top.
8. Bake for 15–20 minutes, until the edges are bubbling and the cheese is fully melted.
9. Let rest for a few minutes before serving. Garnish with cilantro, lime, and sour cream if desired.
Notes
Use mild or hot enchilada sauce depending on your spice preference. Rotisserie chicken works great for speed. To make ahead, assemble and refrigerate before baking. Can be frozen before or after baking for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: Southwestern