Cheesy Chicken Enchilada Pasta (Print Version)
Creamy, cheesy pasta loaded with tender chicken, enchilada sauce, and Tex-Mex flavor in every bite.
# Ingredients:
→ Main Ingredients
01 -
1 pound dry rotini or penne pasta
02 -
10 ounces processed cheese, cut into cubes
03 -
2 1/2 cups shredded cheese, divided
04 -
1 cup whole milk
05 -
3 cups cooked chicken, shredded or diced
06 -
19 ounces enchilada sauce
07 -
4.5 ounces diced green chiles
→ Seasoning and Fat
08 -
3 tablespoons unsalted butter, melted
09 -
1 tablespoon taco seasoning
10 -
2 teaspoons garlic powder
→ Optional Garnishes
11 -
Chopped fresh cilantro
12 -
Lime wedges
13 -
Sour cream
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
02 -
Boil pasta in a large pot of salted water until just al dente, following the shortest cooking time recommended on the package. Drain and set aside.
03 -
In a microwave-safe bowl, combine processed cheese cubes, 1/2 cup shredded cheese, and milk. Microwave in 30-second intervals, stirring after each, until fully melted and smooth.
04 -
Stir the melted cheese mixture into the cooked pasta, mixing until pasta is thoroughly coated.
05 -
In a separate bowl, mix together shredded chicken, enchilada sauce, diced green chiles, melted butter, taco seasoning, and garlic powder until evenly blended.
06 -
Fold the chicken mixture into the cheese-coated pasta. Transfer the combined mixture to the prepared baking dish and spread evenly.
07 -
Sprinkle the remaining shredded cheese over the pasta. Bake uncovered for 15 to 20 minutes, until the casserole is hot and the cheese is bubbling around the edges.
08 -
Allow to cool slightly before topping with your choice of cilantro, lime wedges, and sour cream. Serve warm.
# Notes:
01 -
For best texture, avoid overcooking the pasta prior to baking, as it will continue to absorb moisture during the oven finish.