Description
This Cheesy Enchilada Pasta Bake is the ultimate comfort food fusion, blending cheesy pasta goodness with the bold, zesty flavor of enchiladas. Perfect for busy weeknights or a cozy family dinner, this hearty bake delivers layers of melty cheese, savory sauce, and tender pasta that will have everyone asking for seconds. Keyword: Cheesy Enchilada Pasta Bake
Ingredients
-
12 oz pasta (penne or rigatoni)
-
2 cups cooked, shredded chicken (or black beans for a vegetarian version)
-
1 can (10 oz) red enchilada sauce
-
1 can (10 oz) green enchilada sauce
-
1 cup sour cream
-
1 cup corn (frozen or canned)
-
1 can black beans, drained and rinsed
-
2 cups shredded Mexican blend cheese
-
1/2 tsp cumin
-
1/2 tsp garlic powder
Instructions
-
Preheat oven to 375°F (190°C).
-
Cook pasta according to package directions; drain and set aside.
-
In a large mixing bowl, combine red and green enchilada sauces, sour cream, cumin, garlic powder, salt, and pepper.
-
Stir in the cooked pasta, shredded chicken (or beans), corn, and black beans until well combined.
-
Spread half of the pasta mixture into a greased 9×13-inch baking dish.
-
Sprinkle 1 cup of shredded cheese over the first layer.
-
Add remaining pasta mixture and top with the remaining 1 cup of cheese.
-
Bake for 20-25 minutes or until bubbly and cheese is melted.
-
Garnish with cilantro, avocado, and a dollop of sour cream before serving.
Notes
-
Make it spicier by adding chopped jalapeños or a dash of hot sauce.
-
This dish is easily made vegetarian or gluten-free by adjusting ingredients accordingly.
-
Great for meal prep — leftovers store well in the fridge for up to 4 days.