Creamy Chicken Enchilada Pasta Bake

Directions

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine enchilada sauce, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until smooth.
4. Add the cooked pasta and shredded chicken to the sauce. Stir until everything is evenly coated.
5. Pour the mixture into the prepared dish and sprinkle cheddar cheese evenly on top.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for the last 2–3 minutes.
7. Remove from the oven and garnish with optional toppings like cilantro, green onions, or jalapeños. Serve hot.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Difficulty: Easy

Variations & Substitutions

1. Vegetarian option: Replace chicken with black beans or roasted vegetables.
2. Spicy twist: Add diced green chilies or hot sauce to the sauce.
3. Cheese swap: Use pepper jack or Colby cheese for extra flavor.
4. Gluten-free: Use gluten-free pasta instead of regular pasta.

Serving Suggestions