Cheesy Chicken Enchilada Pasta

Here’s a chicken enchilada casserole to toss together for last-minute company, a Cheesy Chicken Enchilada Pasta recipe.

Friends, if you’re looking for an easy chicken enchilada casserole, you’ll love this Cheesy Chicken Enchilada Pasta dish.

Cheesy Chicken Enchilada Pasta

Instead of using tortillas, it’s easy to keep pasta, beans, enchilada sauce, and tomatoes in the pantry, right? Made in my new Le Creuset Signature Provence Enameled Cast Iron 5 Quart Braiser (so pretty for spring), you can double the recipe and serve to a lot of peeps!

This dish is great for when you need to whip up a quick lunch or dinner!

Chicken Enchilada Pasta

My friend Mary Younkin from Barefeet in the Kitchen has published another book! You may remember when I made her Crunchy No-Bake Chocolate Peanut Butter Bars a couple years ago, from The Weeknight Dinner Cookbook. They were a huge hit here on my blog and with my family and guests! They are a great dessert that you can also freeze!

Mary’s brand new cookbook is called The Weekday Lunches and Breakfasts Cookbook! It’s easy, delicious, home-cooked meals for busy families.

Hand raised! I need this.

The Weekday Lunches and Breakfasts Cookbook

The categories are quick and easy lunches and breakfasts, make-ahead lunches and breakfasts, sweet and savory snacks, and Mary’s own seasoning mixes! Oh, and each of the make-ahead recipes in this book has been tested for refrigerator and freezer storage.

Actually, Friends, I recommend you click over to Amazon and buy both of Mary’s cookbooks. (Great gift ideas, too, a bundled pack!)

Le Creuset Signature Provence Cast Iron 5 Quart Braiser

This beautiful Le Creuset Signature Provence Enameled Cast Iron 5 Quart Braiser? You can order it right now, too. I love a one-pot meal that you can serve in a beautiful dish–from stovetop or oven to the dinner table! This Provence enameled cast iron pan has a nonreactive enamel interior that requires no seasoning! The handles make it so easy for serving, and the lid doesn’t slide around. Don’t you love the new “provence” color? (It comes in 3 sizes, too!)

Are you ready for drop-in guests?

When you’re ready or not and last-minute guests drop in, what’s your attitude like?

I’ll admit, if I feel organized in my home, I like it!

If I feel discombobulated and my home is a mess, it makes me uncomfortable.

I don’t have the lifestyle where my home is always perfect and clean and ready for company. Our little mountain home is tight quarters with 4 of us living here now, and when Abby’s home for spring break or the summer, it’s even tighter then, too!

Cheesy Chicken Enchilada Bake

But having a cookbook with easy dishes to make for last-minute company, I like. This dish? Amazing!

Most of the time people will never notice the things that you are wrestling with—like a cluttered house or other issue.

They are happy to see you!

Maybe they love your house and are complimentary of your decor. They surely love getting to know you and your family better.

And they love whatever you cook, and the connection!

We all crave good friendships, friends. And to me, those speak much louder than a gourmet meal or a movie-star home.

What I’ve learned? Ready or not, invite people in!

More recipes: Beef Enchiladas Mac and Cheese [Sugary Sweets], and Black Bean and Sweet Potato Enchilada Bake [Bless This Mess].

3.50 stars (6 reviews)

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Cheesy Chicken Enchilada Pasta

From The Weekday Lunches and Breakfasts Cookbook by Mary Younkin

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Yield: 6

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Ingredients

 

1x2x3x

• 1 Tbsp. kosher salt, plus more as needed
• 8 oz. pasta, cooked (I use DeLallo Fusilli Bucati whole wheat pasta)
• 1 Tbsp. olive oil
• 1 small yellow onion, chopped into 1/2-inch pieces, about 1 cup
• 1 large green pepper, chopped into 1/2-inch pieces, about 1 1/2 cups
• 1/2 cup sour cream
• 1/2 cup red or green chili enchilada sauce
• 1 15 oz. can black beans, drained and rinsed
• 3 cups chicken, chopped bite size (we used rotisserie chicken)
• 1 10 oz. can diced tomatoes with green chili, drained well
• 2 cups Mexican cheese blend, cheddar or pepper jack
• 2-3 Tbsp. chopped fresh cilantro

Instructions

 

• Bring a large pot of water and salt to boil. Cook the pasta until it is tender and still a bit firm. While the pasta is cooking, warm the oil in your largest skillet over medium-high heat. Add the onion and pepper to the skillet, and stir to coat. Allow them to cook for about 2 minutes.
• Add the sour cream, enchilada sauce, beans, and chicken to the skillet. Stir to combine, and bring to a low simmer. Add the cooked pasta and tomatoes, stir again, and taste. Adjust the salt as desired.
• Stir in 1 cup of cheese, and sprinkle the pasta mixture with the remaining cheese, cover with a lid, and remove from the heat to allow the cheese to melt, about 5-10 minutes. Sprinkle with cilantro before serving.

Cuisine: American

Course: Main Course

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you! Le Creuset sent me the 5-quart braiser; as always all opinions are my own.