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There's something about the comfort of a delicious, home-cooked meal that just feels like a warm hug. Growing up, my family often gathered around the dinner table, sharing stories and laughter over hearty dishes that warmed our hearts and satisfied our appetites. One of those beloved meals was a delightful fusion of flavors—Spicy Chicken Enchilada Pasta Bake. This dish brings together the bold, zesty taste of enchiladas and the comforting embrace of pasta, making it a perfect weeknight dinner or a crowd-pleaser for gatherings. As I reminisce about those family dinners, I can't help but share this recipe with you, hoping it will become a cherished favorite in your household too.

Spicy Chicken Enchilada Pasta Bake

Discover the warmth and comfort of Spicy Chicken Enchilada Pasta Bake, a delightful fusion of bold flavors and hearty ingredients. This easy-to-make dish blends zesty enchiladas with pasta, perfect for a weeknight dinner or family gatherings. Utilizing rotisserie chicken and a simple mix of pantry staples, you can create a delicious meal in no time. Explore variations and serving suggestions to make it your own and bring loved ones together around the table.
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Ingredients
  

2 cups cooked pasta (penne or rotini work well)

1 lb shredded rotisserie chicken

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

1 cup diced tomatoes with green chilies (canned)

1 cup corn kernels (frozen or canned)

1 cup black beans, drained and rinsed

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro (for garnish)

Optional: sliced jalapeños for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Pasta: In a large pot, boil water and cook the pasta according to package instructions until al dente. Drain and set aside.

      Prepare the Sauce: In a large mixing bowl, combine the enchilada sauce, diced tomatoes with green chilies, corn, black beans, chili powder, cumin, garlic powder, salt, and black pepper. Mix until well combined.

        Combine Ingredients: Add the shredded rotisserie chicken and cooked pasta to the sauce mixture. Stir gently until everything is evenly coated.

          Assemble the Bake: Transfer half of the pasta mixture to a greased 9x13 inch baking dish. Sprinkle half of the cheddar and Monterey Jack cheeses on top. Add the remaining pasta mixture and then top with the remaining cheeses.

            Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

              Garnish and Serve: Remove from the oven and let it cool slightly. Sprinkle with chopped fresh cilantro and optional sliced jalapeños before serving.

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