Cheesy Chicken Enchilada Pasta
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All the flavors of a classic enchilada, in a family friendly, easy to make pasta dinner! Make Cheesy Chicken Enchilada Pasta YOUR weeknight winner!
Try my easy Ground Beef Enchiladas, too! If you want a creamy chicken pasta that’s not spicy, try this marry me chicken pasta next.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
I’m on a roll with comfort food lately. I love coming home and whipping up big batches of warming pasta and hot soup ready for when the whole family sits around the table.
This is GREAT for making on the weekend and then reheating during the week, the flavors of the enchilada sauce blended with the chicken and chilies intensifies and is super tasty. I’ve been known to hide the leftovers, so I can take some for lunch!
A big bowl of comfort, this quick and easy Chicken Enchilada Pasta will stick to your ribs and have everyone fight over leftovers!
This Chicken Enchilada Pasta is NOT diet food. Yep, it contains “processed cheese” that rhymes with mel-wheat-a, but this is an indulgence, and … well, it’s delicious (please don’t judge me!)
This is great for when you want the Mexican food flavors, but don’t feel like rolling filling into tortillas. Also, the kids will actually eat this! Score!
If you want real Enchiladas – try these EPIC Chicken Enchiladas!
Why you’ll love this recipe:
- It’s full of flavor.
- Quick and easy to make. This is a great recipe to make ahead too!
- Uses pantry ingredients.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Dry pasta. Any shape you like is fine. Macaroni, rotini, ziti, penne – small pasta shapes work best.
- American Cheese. This is a processed cheese found in the grocery store or online. It helps make the pasta creamy.
- Cheese. We use shredded cheese here, any kind you love will be fine. I like the Mexican blend cheeses, but also cheddar, pepper jack cheese or any combination is great. We use a 1/2 cup in the sauce and the remaining cheese over the top.
- Chicken. This is already cooked chicken. Use leftovers from a rotisserie chicken (made in a slow cooker) or poach a couple of chicken breasts and use here.
- Enchilada Sauce. Grab a can or make red enchilada sauce from scratch.
- Green Chilies. These are canned, but you can use some diced fresh jalapenos if you prefer.
- Butter. Salted or unsalted is fine.
- Taco seasoning. Grab it at the store, or make your own!
- Garlic Powder. Totally optional. Totally add it.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet Prepped
Preheat oven to 350 degrees F and grease a 9×13 inch baking dish.
Cook the pasta until JUST cooked (use minimum recommended cooking time on package). Drain and set aside.
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Make the Sauce
In a large microwave safe bowl add cubed processed cheese, 1/2 cup of shredded cheese and the milk.
Melt the cheese: cook on high in 30-second increments, mixing at each increment, until cheese melts and mixture is smooth and well blended.
Add the cheese mixture to the pasta and stir until combined.
Assemble
In a large bowl, mix chicken, enchilada sauce, green chilies, butter, taco seasoning and garlic powder.
Add the cheesed up pasta and mix well.
Pour everything into a 9 x13 baking dish, and top with remaining 2 cups of cheese.
Bake for 15-20 minutes until bubbling on the sides.
Remove from oven and allow to cool slightly, then serve with the cilantro, limes, and sour cream.
Devour.
Kylee’s Notes
Try layering the pasta mixture and the chicken mixture – kind of like how you’d do lasagna.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
Use different kinds of pasta, penne, rotini, bow ties, shells – all work fine.
Any kind of cheese works for this. Pick your favorite! Cheddar cheese and pepper jack are my favorites.
Add some black beans to the pasta for another boost of protein and flavor.
Instead of shredded chicken, cooked ground turkey can also be used.
Want more Easy Pasta Dishes?
Chili Mac with Turkey. We’re bringing childhood back! Lightened-up with turkey vs beef, and made in one pan – this one is a family favorite!
Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
Ham Tetrazzini. A super-fast weeknight dinner, this Ham Tetrazzini is a spin on the traditional version and is sure to please the whole family.
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Cheesy Chicken Enchilada Pasta
Equipment
Ingredients
- 1 lb dry pasta I used rotini
- 10 ounces processed American cheese cut into cubes
- 2 ½ cups shredded cheese divided
- 1 cup milk
- 3 cups cooked chicken shredded or diced finely
- 19 ounces enchilada sauce make your own!
- 4.5 ounces diced green chiles
- 3 tablespoons butter melted
- 1 tablespoon taco seasoning
- 2 teaspoons garlic powder
Optional
- Cilantro, limes, sour cream for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish.
- Cook 1 lb dry pasta until JUST cooked (use minimum recommended cooking time on package). Drain and set aside.
- In a large microwave safe bowl add cubed 10 ounces processed American cheese, 1/2 cup of 2 ½ cups shredded cheese and 1 cup milk.
- Cook on high in 30-second increments, mixing at each increment, until cheese melts and mixture is smooth and well blended.
- Add the cheese mixture to the pasta stir pasta into cheese sauce.
- In a large bowl, mix 3 cups cooked chicken, 19 ounces enchilada sauce,4.5 ounces diced green chiles, 3 tablespoons butter, 1 tablespoon taco seasoning and 2 teaspoons garlic powder.
- Mix into the pasta, and top with remaining 2 cups of cheese.
- Bake for 15-20 minutes until bubbling on the sides.
- Remove from oven and allow to cool slightly, then serve with the cilantro, limes, and sour cream.
- Devour.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in May of 2017. It was republished with updated photos in March of 2026.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I made this in the crockpot, so good!!
THIS RECIPE. It’s amazing!!!! I love it so much I’ve made it twice in the past 10 days. I knew it looked good but I didn’t expect it to become my new favorite. I took a suggestion from my BF and crushed up some lime flavored tortilla chips and put them on top. The crunch it added was perfect.
One thing you need to know if you’re making this is DON’T SKIP THE LIME! I was skeptical of adding a twist of fresh lime to the pasta after serving, but I have to say it makes the dish. Thank you Kylee, you really got a winner with this one!
Kylee, it’s like you know what I was craving. I didn’t even know I was craving this until I saw it. I can picture just eating it straight out of the dish, under a blanket on the couch. It’s been cold here too, but I’m also guessing the rest of the country would laugh at my “cold.”
total comfort food!