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30 Minute Chicken Enchilada Pasta Bake

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Author: Justine


  • 16 ounces egg noodles
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 10 ounces red enchilada sauce
  • 1 cup corn kernels
  • 1 cup canned black beans drained and rinsed
  • 4 ounce can diced green chilies
  • 1 cup shredded cheddar cheese
  • 1 1/2 cups monterey jack cheese
  • Garnishes: cherry tomatoes tortilla strips, cilantro leaves, limes, sour cream, avocado


  • Preheat your oven to 375 degrees F.
  • Bring a large pot of salted water to a boil, and add the egg noodles. Cook the noodles until they are almost done, but still have a little bite, about 5 minutes. Remove from heat, drain and set aside.
  • While the water is coming to a boil and you are cooking your noodles, prepare you chicken enchilada mixture.
  • To a large oven-safe skillet that has been sprayed with a nonstick spray, add the chicken. Cook until the chicken is just cooked through, about 5 minutes. Add the chili powder, cumin, salt, black pepper, cream cheese, and sour cream. Stir until the cream cheese has melted, about 4 minutes. Stir in the enchilada sauce and carefully fold in the corn kernels, black beans, and green chilies. Remove from heat. Add the noodles, 3/4 cup of the cheddar cheese, and 1 cup of the monterey jack cheese to the pan. Very gently fold the ingredients together. Top with the remaining cheddar and monterey jack cheese.
  • Place the skillet in the oven and bake for 10 minutes or until the cheese has melted. Remove from heat and let stand for 5 minutes before garnishing with desired garnishes! Enjoy!