Chicken Enchilada Pasta Recipe

Name: Chicken Enchilada Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces pasta, rotini, bowties, mafalda; 2 1/2 - 3 cups cubed cooked chicken breasts; 1/2 cup chopped scallion; 1 (15 ounce) can diced tomatoes; 1 cup frozen corn, thawed; 1 (8 ounce) can tomato sauce; 2 cups enchilada sauce; 2 -3 teaspoons cumin, to taste; 2 teaspoons chili powder, to taste; 1/4 teaspoon garlic powder; salt, to taste; 2 cups shredded monterey jack cheese, can use cheddar, cheddar jack; 1 tablespoon chopped cilantro or 1 tablespoon chopped parsley; 3/4 cup light sour cream, optional for garnishing

Servings: persons

12 ounces pasta, rotini, bowties, mafalda
2 1/2 - 3 cups cubed cooked chicken breasts
1/2 cup chopped scallion
1 (15 ounce) can diced tomatoes
1 cup frozen corn, thawed
1 (8 ounce) can tomato sauce
2 cups enchilada sauce
2 -3 teaspoons cumin, to taste
2 teaspoons chili powder, to taste
1/4 teaspoon garlic powder
salt, to taste
2 cups shredded monterey jack cheese, can use cheddar, cheddar jack
1 tablespoon chopped cilantro or 1 tablespoon chopped parsley
3/4 cup light sour cream, optional for garnishing

1
Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
2
Cook the pasta according to package directions; drain well.
3
Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
4
Pour mixture into the 13 x 9 dish.
5
Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
6
Bake at 350 for about 20-30 minutes.
7
Remove from oven.
8
Serve with dallops of the sour cream, if desired.

982

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces pasta, rotini, bowties, mafalda, 2 1/2 - 3 cups cubed cooked chicken breasts, 1/2 cup chopped scallion, 1 (15 ounce) can diced tomatoes, and more.

Yes, Chicken Enchilada Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchilada Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions