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This Cheesy Enchilada Pasta Bake is the ultimate comfort food fusion, blending cheesy pasta goodness with the bold, zesty flavor of enchiladas. Perfect for busy weeknights or a cozy family dinner, this hearty bake delivers layers of melty cheese, savory sauce, and tender pasta that will have everyone asking for seconds. Keyword: Cheesy Enchilada Pasta Bake

Ingredients

  • 12 oz pasta (penne or rigatoni)

  • 2 cups cooked, shredded chicken (or black beans for a vegetarian version)

  • 1 can (10 oz) red enchilada sauce

  • 1 can (10 oz) green enchilada sauce

  • 1 cup sour cream

  • 1 cup corn (frozen or canned)

  • 1 can black beans, drained and rinsed

  • 2 cups shredded Mexican blend cheese

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • Salt and pepper, to taste

 

  • Fresh cilantro, avocado slices, and sour cream for garnish

Instructions

  • Preheat oven to 375°F (190°C).

  • Cook pasta according to package directions; drain and set aside.

  • In a large mixing bowl, combine red and green enchilada sauces, sour cream, cumin, garlic powder, salt, and pepper.

  • Stir in the cooked pasta, shredded chicken (or beans), corn, and black beans until well combined.

  • Spread half of the pasta mixture into a greased 9×13-inch baking dish.

  • Sprinkle 1 cup of shredded cheese over the first layer.

  • Add remaining pasta mixture and top with the remaining 1 cup of cheese.

  • Bake for 20-25 minutes or until bubbly and cheese is melted.

 

  • Garnish with cilantro, avocado, and a dollop of sour cream before serving.

Notes

  • Make it spicier by adding chopped jalapeños or a dash of hot sauce.

  • This dish is easily made vegetarian or gluten-free by adjusting ingredients accordingly.

 

  • Great for meal prep — leftovers store well in the fridge for up to 4 days.

Find it online: https://tastyera.com/cheesy-enchilada-pasta-bake/