Zesty Red Sauce Chicken Enchilada Pasta Bake

BY Emily Parker December 22, 2025

Blending the vibrant, bold profiles of traditional Mexican cuisine with the hearty, structural satisfaction of Italian noodles creates a hybrid dish that satisfies multiple cravings at once. This Chicken Enchilada Pasta Bake transforms the classic rolled tortilla concept into a fork-friendly casserole, utilizing a savory red sauce that clings to every ridge of the pasta. It is an excellent choice for large gatherings or meal prepping, as the flavors deepen and meld when allowed to sit. By incorporating fiber-rich beans and crisp peppers, the dish achieves a balanced profile that feels substantial without being overly heavy.

Table of Contents

The Component List

For the Pasta Base

12 ounces dried cavatappi, penne, or fusilli pasta
Water for boiling
1 tablespoon sea salt

The Aromatics and Vegetables

1 tablespoon extra-virgin olive oil
One half cup yellow onion, finely diced
1 cup red bell pepper, seeds removed and chopped
2 cloves fresh garlic, minced
1 1/2 cups frozen fire-roasted corn
1 can (15 ounces) black beans, thoroughly rinsed and drained

Proteins and Sauces

2 cups cooked chicken breast or thigh, shredded or cubed
2 cans (15 ounces each) red enchilada sauce
One half teaspoon fine sea salt
One quarter teaspoon cracked black pepper

Toppings and Garnishes

2 cups shredded pepper jack cheese
2 tablespoons fresh green onions, thinly sliced
2 tablespoons fresh cilantro, chopped
High-fat sour cream for dolloping

Preparation Summary

Set the oven to three hundred fifty Fahrenheit and prepare the pasta in salted water until just shy of al dente.
Sauté the onions and bell peppers in olive oil using a large, oven-safe skillet until they become translucent.
Incorporate the garlic, black beans, and fire-roasted corn, heating until the corn is no longer frozen.
Stir in the shredded chicken and pour the red enchilada sauce over the mixture, seasoning with salt and pepper.
Drain the pasta and fold it into the sauce mixture until every noodle is submerged.
Distribute the pepper jack cheese evenly over the surface.
Transfer the skillet to the oven and bake for ten minutes or until the cheese has liquefied and begun to bubble.
Finish with fresh herbs and serve with a cooling element like sour cream.

Detailed Culinary Execution

Preparing the Foundation

Begin by bringing a large stockpot of water to a rolling boil. Adding salt to the water is the only chance to season the pasta itself. When the water is ready, drop the noodles. Since this dish undergoes a secondary cooking phase in the oven, it is vital to pull the pasta about two minutes before the package directions suggest. The center should still have a firm “white” bite. If the pasta is fully soft now, it will turn mushy once it absorbs the enchilada sauce during the baking process.

Developing the Flavor Base

In a heavy-bottomed oven-proof skillet—cast iron is ideal here—warm the olive oil over medium heat. Add the onions and peppers first. You are looking for a softening of texture and a slight sweetening of the onion, rather than a dark brown sear. Once the vegetables are supple, add the garlic. Garlic burns quickly, so only give it about sixty seconds until the aroma fills the kitchen. The addition of fire-roasted corn adds a necessary smoky element that mimics the char of a grilled tortilla.

Integration of Sauce and Protein

Pour both cans of enchilada sauce into the skillet. Using a spatula, scrape the bottom of the pan to release any browned vegetable bits, which contain concentrated flavor. Add the chicken and the drained beans. The black beans should be rinsed until the water runs clear to prevent the dark starch from muddying the bright red color of the sauce. Fold the undercooked pasta into this simmering liquid. The noodles act like sponges, pulling the spiced sauce into their hollow centers.

The Melting Phase

Level the top of the pasta mixture with your spoon before applying the cheese. Pepper jack is recommended because it contains small flecks of jalapeño that provide a rhythmic heat, though a mild Monterey Jack also works. Place the skillet on the center rack of your oven at three hundred fifty Fahrenheit. Watch for the cheese to lose its shredded shape and turn into a glossy, unified blanket. Because the interior ingredients are already hot, you are only waiting for the cheese to reach a perfect melt.

Professional Tips for Success

Rinse the Beans Vigorously: The liquid inside a can of black beans is salty and thick. Rinsing ensures the Chicken Enchilada Pasta Bake remains vibrant and the sauce remains at the correct consistency.
Use Rotisserie Chicken: For the best texture and time-saving, use the meat from a store-bought rotisserie chicken. The fat content in rotisserie chicken keeps the meat moist even after a second round of cooking in the oven.
The Skillet Choice: If you do not own an oven-safe skillet, perform the stovetop steps in a regular pan and then transfer everything to a nine-by-thirteen-inch ceramic baking dish before adding the cheese.
Sauce Quality Matters: Since the sauce is the primary flavor driver, choose a brand you trust. Some are significantly spicier than others; taste a spoonful before adding it to the pan to gauge if you need more or less salt.
Pasta Selection: Use shapes with holes or ridges. Cavatappi (corkscrew) is the gold standard here because the sauce gets trapped inside the spiral, ensuring no dry bites.
Cold Toppings: Always wait to add the cilantro and green onions until the moment of serving. The residual heat of the cheese will wilt the herbs, but you want them to provide a fresh, cool contrast to the spicy sauce.

Ingredient Substitutions

Cheese Alternatives: If pepper jack provides too much heat for your palate, swap it for a mild white cheddar or a Mexican blend. For a creamier finish, a few tablespoons of cream cheese can be stirred into the sauce before adding the noodles.
Vegetable Variations: Add diced zucchini or yellow squash during the sauté phase for extra volume. These vegetables absorb the sauce well and add a nutritional boost.
Protein Swaps: Ground turkey or lean ground beef can be used instead of chicken. If using ground meat, brown it completely with the onions and drain any excess fat before adding the sauce.
Legume Options: Pinto beans can stand in for black beans if you prefer a creamier, softer bean texture.

Serving Recommendations

This hearty bake is a complete meal on its own, but it pairs exceptionally well with a crisp, acidic side. A simple shredded cabbage slaw dressed with lime juice and honey cuts through the richness of the cheese and sauce.

For a more interactive dinner, set out small bowls containing pickled jalapeños, diced avocado, and extra lime wedges. The acidity of the lime juice brightens the earthy notes of the cumin and chili powder found in the red sauce. If serving to guests, a side of warm garlic bread with a hint of cumin butter offers a unique fusion twist that bridges the gap between the pasta and the Mexican-inspired flavors.

Frequently Asked Questions

Can this dish be frozen for later?

Yes, you can assemble the bake up to the point of adding the cheese, let it cool completely, and then freeze it in an airtight container. When ready to eat, thaw it in the refrigerator overnight and bake at three hundred fifty Fahrenheit for twenty minutes, adding the cheese during the final ten minutes.

How do I prevent the pasta from getting too soft?

The secret is to boil the pasta for significantly less time than the box instructs. If the box says ten minutes for al dente, cook it for only seven or eight minutes. It should feel slightly “undercooked” when you mix it with the sauce.

Is there a way to make this spicier?

While the pepper jack cheese adds a mild kick, you can increase the intensity by adding a small can of diced green chiles or a teaspoon of chipotle powder to the vegetable sauté.

What is the best way to reheat leftovers?

To keep the pasta from drying out, reheat portions in the microwave with a splash of water or extra enchilada sauce. Cover the dish to trap the steam, which helps re-soften the cheese and noodles.

Nutrition Information

Nutrient	Amount per Serving
Calories	397 kcal
Protein	23 g
Carbs	36 g
Fat	18 g
Fiber	6 g
Sugar	6 g
Sodium	1141 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.