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Enchilada Pasta Bake

Enchilada Pasta Bake

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
KRAFT Shredded Cheese

KRAFT Shredded Cheese

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.

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Directions

  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.
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Reviews

Rock_lobster
32

Rock_lobster

11/2/2011

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 a basic, not too spicy, noodle dish. It was gobbled down (well, they left plenty of room for Halloween candy), and w/ plenty of leftovers for the adults, since this made ALOT. My personal taste resulted in me adding hot sauce, since it was on the mild side, but for ease of preparation, and for items typically on hand, it was a dinner success.

laurabk
19

laurabk

10/30/2011

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

Ktrash
14

Ktrash

11/9/2011

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 turned out great. Two cups of cheese seemed like a lot to put on the top of this bake, so we only did about a half cup, but if we were to make it again would use a whole cup because it does bake down into the casserole. Very delicious!

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