Chicken Enchilada Pasta Bake Recipe

Name: Chicken Enchilada Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Penne Pasta, Cooked According To Package Instructions Then Drained; 1 Tablespoon Olive Oil; 1 whole Red Onion, Diced; 2 whole Bell Peppers, Seeded And Chopped; 2 cups Cooked Diced Or Shredded Chicken; 1 can 8oz Can, Petite Diced Tomatoes With Jalapenos; 1 package 1.25 Oz Packet, Low Sodium Taco Seasoning; Salt And Pepper; 2 cans (10oz Can) Red Enchilada Sauce; 2 cups Shredded Cheddar Jack Cheese; 1/4 cups Green Onions, Chopped (optional For Garnish)

Servings: persons

1 pound Penne Pasta, Cooked According To Package Instructions Then Drained
1 Tablespoon Olive Oil
1 whole Red Onion, Diced
2 whole Bell Peppers, Seeded And Chopped
2 cups Cooked Diced Or Shredded Chicken
1 can 8oz Can, Petite Diced Tomatoes With Jalapenos
1 package 1.25 Oz Packet, Low Sodium Taco Seasoning
Salt And Pepper
2 cans (10oz Can) Red Enchilada Sauce
2 cups Shredded Cheddar Jack Cheese
1/4 cups Green Onions, Chopped (optional For Garnish)

1
Preheat oven to 350 F.
2
Heat olive oil in a large skillet over medium heat.
3
Add onions and peppers and saute them in the olive oil until soft.
4
Add in chicken, can of tomatoes, salt, pepper and taco seasoning and heat through.
5
Add in 1 can of enchilada sauce and 1 cup of cheese.
6
Remove from heat.
7
Stir in the cooked and drained pasta, toss to coat.
8
Spread 1/2 the can of the remaining enchilada sauce on the bottom of a 9x13 casserole dish.
9
Put the pasta mixture in on top of that.
10
Pour the remaining 1/2 can of enchilada sauce over top and bake covered with a sheet of foil for 30 minutes.
11
Remove the dish from the oven and remove the foil.
12
Top with remaining 1 cup cheese and bake uncovered for another 5 minutes.
13
Top with green onion, sour cream and tortilla chips, optional.

928

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pound Penne Pasta, Cooked According To Package Instructions Then Drained, 1 Tablespoon Olive Oil, 1 whole Red Onion, Diced, 2 whole Bell Peppers, Seeded And Chopped, and more.

Yes, Chicken Enchilada Pasta Bake 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 Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions