Cheesy Chicken Enchilada Pasta Bake

Cheesy Chicken Enchilada Pasta Bake

Prepare your taste buds for a delightful fiesta with this Cheesy Chicken Enchilada Pasta Bake! It’s a flavor-packed fusion of classic Italian pasta and zesty Mexican enchiladas, resulting in a dish that’s bound to satisfy your cravings.


  • 8 oz rotini pasta
  • 1 bag of frozen roasted corn
  • 2 cups shredded chicken (rotisserie chicken works great)
  • 2 cloves of garlic
  • Paprika
  • Cumin
  • 10 oz can of red enchilada sauce
  • 4 oz can of mild green chilies
  • 14.5 oz can of fire-roasted tomatoes
  • 2 cups Colby Jack cheese
  • Sour cream (for serving)
  • Red onions (for garnish)


  1. Start by cooking the rotini pasta according to the package instructions. Once cooked, drain it and set it aside.
  2. In a large skillet, roast the frozen corn on the stove until it’s nicely browned and aromatic.
  3. To the skillet, add 2 cups of shredded chicken. Rotisserie chicken works great for this. Mix in minced garlic, a dash of paprika, and a pinch of cumin. Sauté until fragrant.
  4. Pour in the red enchilada sauce and add the mild green chilies and fire-roasted tomatoes from their respective cans. Let the mixture simmer until it’s gently bubbling.
  5. Transfer the flavorful concoction into a 9×13 baking dish.
  6. Stir in 1 cup of Colby Jack cheese, and then sprinkle the remaining cheese (an entire bag of shredded Colby Jack) on top.
  7. Place the dish under the broiler in your oven and watch that cheese closely. It should take about 3-5 minutes to become beautifully melted and golden.
  8. Once it’s out of the oven, serve your Chicken Enchilada Pasta Bake with a dollop of sour cream on top, and don’t forget to garnish with red onions. This dish is a mouthwatering blend of flavors that’ll have everyone asking for seconds! Enjoy! 🍝🌮