Description
This creamy, cheesy pasta bake is a bold fusion of enchiladas and comfort food. Featuring tender cilantro-lime chicken, black beans, corn, enchilada sauce, and cream cheese—all baked into one bubbly, flavor-packed dish—it’s a weeknight winner your whole table will love.
Ingredients
12 oz pasta (penne, rotini, or shells)
2 cups cooked chicken, shredded (marinated in lime juice + chopped cilantro)
1 tbsp olive oil
1/2 cup diced onion
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 can (10 oz) red enchilada sauce
4 oz cream cheese, softened
1/2 cup sour cream or Greek yogurt
1 1/2 cups shredded Mexican cheese blend
1/4 cup chopped fresh cilantro
Juice of 1 lime
Optional toppings: avocado, jalapeños, more cheese
Instructions
Preheat oven to 375°F (190°C). Cook pasta until just al dente. Drain and set aside.
In a large skillet, heat oil and sauté onion until soft. Add chicken, beans, and corn. Stir in enchilada sauce, cream cheese, and sour cream until smooth and combined.
Add pasta, lime juice, cilantro, and 1 cup cheese. Stir until evenly coated.
Pour into a greased 9×13 baking dish and top with remaining cheese.
Bake uncovered for 20–25 minutes until hot and bubbly.
Garnish with fresh cilantro or favorite toppings before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course