Description
A creamy, cheesy twist on classic enchiladas, this Creamy Chicken Enchilada Pasta Bake is loaded with tender chicken, tangy green enchilada sauce, and gooey Monterey Jack cheese. It’s the ultimate comfort food with a Tex-Mex kick—perfect for family dinners or easy meal prep.
Ingredients
1 pound elbow pasta
1 pound boneless, skinless chicken breasts
10 ounces green enchilada sauce
8 ounces cream cheese, softened
8 ounces Monterey Jack cheese, shredded
1 cup cherry tomatoes, quartered
3 scallions, chopped
Coarse salt
Instructions
1. Preheat your oven to 350°F and bring a large pot of generously salted water to a boil.
2. In a small bowl, mix the cherry tomatoes and scallions with a pinch of salt. Set aside to let the flavors blend.
3. Add the chicken breasts to the boiling water and cook until fully cooked through, about 10 to 15 minutes. Remove and let cool slightly.
4. Using the same pot of water, cook the pasta until just shy of al dente, about 8 minutes. Reserve about 1 cup of the pasta cooking water, then drain.
5. In a large bowl, whisk together the softened cream cheese and green enchilada sauce until smooth. Slowly whisk in the reserved pasta water to loosen the sauce.
6. Chop or shred the cooked chicken, then add it to the bowl along with the cooked pasta. Stir until everything is evenly coated.
7. Transfer the mixture to a lightly greased 8×13-inch baking dish. Sprinkle the shredded Monterey Jack cheese evenly over the top.
8. Bake for 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
9. Remove from the oven, garnish with the tomato and scallion mixture, and serve hot.
Notes
You can use rotisserie chicken for quicker prep. For extra heat, stir in chopped jalapeños or use a spicier green enchilada sauce. Leftovers reheat well with a splash of milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: Tex-Mex American