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There’s something incredibly comforting about a warm, cheesy pasta bake that evokes memories of family gatherings and cozy nights at home. As the weather turns cooler and the leaves begin to fall, hearty dishes become the stars of our dinner tables. One such dish that encapsulates warmth, flavor, and a sense of nostalgia is the Spicy Chicken Enchilada Pasta Bake. This delightful recipe marries the traditional flavors of enchiladas with the comforting texture of baked pasta, creating a meal that’s both satisfying and soul-warming.

Spicy Chicken Enchilada Pasta Bake

Discover the perfect blend of comfort and spice with Spicy Chicken Enchilada Pasta Bake! This delicious dish combines the hearty textures of pasta with the bold flavors of traditional enchiladas, making it a comforting meal for chilly evenings. Quick to prepare, it features shredded rotisserie chicken, zesty enchilada sauce, and gooey cheese, all baked to perfection. Great for family dinners or entertaining guests, this recipe is sure to become a beloved favorite in your home.
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Ingredients
  

2 cups cooked pasta (penne or rotini recommended)

1 lb shredded rotisserie chicken

1 can (10 oz) enchilada sauce (choose hot or mild based on your spice preference)

1 cup canned diced tomatoes with green chilies

1 cup corn kernels (frozen or canned is fine)

1 cup black beans (drained and rinsed)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

¼ cup chopped fresh cilantro (for garnish)

Optional: sliced jalapeños for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking.

    Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside for later use.

      Prepare the Sauce: In a large mixing bowl, thoroughly combine the enchilada sauce, diced tomatoes with green chilies, corn kernels, black beans, chili powder, cumin, garlic powder, salt, and black pepper. Stir well until all ingredients are fully integrated.

        Combine Ingredients: Next, gently fold in the shredded rotisserie chicken and the cooked pasta into the sauce mixture. Stir carefully until all pieces are evenly coated with the sauce.

          Assemble the Bake: Pour half of the pasta and sauce mixture into a greased 9x13 inch baking dish. Evenly sprinkle half of the shredded cheddar and Monterey Jack cheeses over this layer. Layer the remaining pasta mixture on top and finish by sprinkling the rest of the cheese mixture over everything.

            Bake: Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

              Garnish and Serve: Once out of the oven, allow the pasta bake to cool for a few minutes. Before serving, sprinkle with chopped fresh cilantro and add optional sliced jalapeños for an extra kick.

                Prep Time, Total Time, Servings: 20 min | 50 min | Serves 6