Creamy Chicken Enchilada Pasta Bake
If you’re a fan of bold and lively flavors in your casseroles, you’re in for a treat with this Enchilada Pasta Bake. It’s packed with zesty Tex Mex flavors and is both cheesy and creamy, making it an incredibly satisfying dish. We love making it because it’s simple yet delicious, and it’s a highly requested meal around here.
The creaminess in this dish is achieved by adding sour cream, nacho cheese, and a can of cream of chicken soup. Of course, we can’t forget about the cheese. While we understand that this recipe may not be the healthiest, we don’t mind taking shortcuts every once in a while, and using cream of ‘whatever’ soups can be a time-saver in making casseroles. It helps thicken the sauce while adding creaminess and flavor to the dish. We also add fire-roasted tomatoes and green chiles to add some smoky sweetness and a spicy kick.
Tender spaghetti noodles and juicy chicken are coated with the creamy and zesty sauce, topped with a generous amount of cheese, and baked to golden bubbly perfection. We recommend garnishing with some green onions and black olives for a pop of color and brightness that complements the comforting casserole underneath.
Leftovers of this dish reheat beautifully, but we doubt there will be any leftovers once you taste how good it is. Plus, if you have any leftover cooked spaghetti or chicken in the fridge, this recipe is a great way to use them up. This bake is perfect for pleasing a crowd and adding a little extra spice to your casserole dish.
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