Creamy Chicken Enchilada Pasta Bake: A Cheesy, Flavorful Comfort Food Recipe

Ingredients:

• 1 (10.75 oz.) can cream of chicken soup
• 1 (10.75 oz.) can fiesta nacho cheese
• 1 (15 oz.) can fire-roasted tomatoes (Rotel)
• 1 (4 oz.) can green chiles
• 1 cup low-sodium chicken broth
• 1 cup sour cream
• 1/2 cup black olives, sliced (plus more for garnish)
• 2 cups Mexican blend cheese, grated (divided)
• 3 cups cooked chicken, shredded or cubed
• Green onions, finely chopped (for garnish)
• Cilantro, chopped (for garnish)
• 1 pound pasta (penne, rotini, or your favorite shape)

Preparation:

This easy Chicken Enchilada Pasta Bake combines the best of Mexican flavors with creamy, cheesy pasta for a family-friendly dinner. Perfect for busy weeknights, this dish is packed with shredded chicken, fiesta nacho cheese, and fire-roasted tomatoes for a flavorful, comforting meal.

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine cream of chicken soup, fiesta nacho cheese, sour cream, chicken broth, fire-roasted tomatoes, green chiles, black olives, and 1 cup of Mexican blend cheese. Stir until well combined.
4. Add the cooked pasta and shredded chicken to the bowl and toss until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of Mexican blend cheese over the top.
6. Bake for 30-35 minutes, or until the cheese is melted, bubbly, and lightly golden.
7. Remove from the oven and garnish with chopped green onions, cilantro, and additional black olives.
8. Serve hot and enjoy this creamy, cheesy, and flavorful Chicken Enchilada Pasta Bake!

This recipe is perfect for meal prep, potlucks, or as a weeknight dinner. It’s a crowd-pleaser that combines the comfort of pasta with the bold flavors of Mexican cuisine.