Tuesday, September 25, 2012

Enchilada Pasta Bake

I actually found this recipe while browsing the Kraft Kitchens website. It looked so good that I knew right then and there that I was going to go ahead and make it for dinner tonight. Pasta, Cheese, and Chicken. What's not to love? I did change a few things but the end result was pure deliciousness! I will definitely be making this one again soon!

Enchilada Pasta Bake
Adapted From Kraft Kitchens

4-1/2 cups medium pasta shells, uncooked
2 tsp oil
1 yellow onion, chopped
1 pkg Taco Seasoning
1 can diced tomatoes, undrained (I used Rotel)
2 cups cooked chopped chicken
1 can black beans, rinsed
1 can Enchilada Sauce
1 8oz package shredded cheddar cheese

Heat  oven to 375°F.

Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and 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 mix well. Remove from heat. Drain pasta and add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; add enchilada sauce and top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Top with a dollop of sour cream and sprinkle with green onions and/or cilantro if desired. Enjoy!


  1. this looks so good! I cant wait to try out this recipe! I found you over at the All my Bloggy friends hop and am now a follower! I'd love it if you would follow me back www.battlingthehomefront.com

  2. That sure is one thick, gooey layer of cheese on top! Looks delicious. Love the combo of Italian and Mexican.

  3. You were featured at All my Bloggy Friends! I can't wait to see what you share this week!

  4. Found you via All My Bloggy Friends. I LOVE this recipe! Enchilada sauce and pasta is a great combination!

  5. Can you usse hamburger meet in sted of chicken?


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