Enchilada Pasta Bake

Enchilada Pasta Bake


"Mexican-inspired flavors of black beans, taco seasoning, and cilantro spice up this easy and colorful pasta casserole made with cooked chicken and Tex Mex-style shredded cheese."


50 m {{adjustedServings}} servings
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Original recipe yields 6 servings


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  • Prep

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  1. Heat oven to 375 degrees F.
  2. Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
  3. Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
  4. Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.


  • Serving Suggestion: Serve topped with sour cream and salsa.
  • Nutrition Information Per Serving (2 cups (500 mL)) : 530 calories, 13g total fat, 6g saturated fat, 65mg cholesterol, 480mg sodium, 67g carbohydrate, 7g dietary fibre, 7g sugars, 34g protein, 20%DV vitamin A, 70%DV vitamin C, 25%DV calcium, 30%DV iron.
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.
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  1. 44 Ratings


Enchilada Pasta Bake Haiku: "Wow, this makes a ton! (I used spirals, and not shells.) Nice, make-ahead meal." I prepped this for a crowd of kids chowing dinner b4 trick-or-treating, since it was...

Very delish! It's simple and quick to make. I used hot & spicey taco mix. I would suggest that if you like it hotter.

I thought that this bake was pretty good, and a quick weeknight meal. My boyfriend hates buying the mixed spice packs because they are a rip-off, so we concocted our own tace seasoning, and it ...