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Enchilada Pasta Bake

Prep Time
25
min.
Total Time
50
min.
Servings

8 servings, 1-1/2 cups each

Put a hearty Enchilada Pasta Bake on the table with pasta shells, roasted chicken breast and black beans. Your family will love this Enchilada Pasta Bake.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
  • Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
  • Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Special Equipment Needed

Serving Suggestion

Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, and TACO BELL® Thick & Chunky Salsa.

Substitute

Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.

Substitute

Prepare using 2 cups of your favorite chopped OSCAR MAYER Deli Fresh Chicken, such as Grilled Chicken Breast or Southwestern Seasoned Chicken Breast. Or, use chopped leftover cooked chicken.

Servings

  • 8 servings, 1-1/2 cups each

Nutritional Information

Serving Size 8 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 410
Total fat 12g
Saturated fat 6g
Cholesterol 50mg
Sodium 700mg
Carbohydrate 53g
Dietary fiber 5g
Sugars 6g
Protein 25g
% Daily Value
Vitamin A 40 %DV
Vitamin C 30 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I used 2 chopped cooked chicken breasts and chili-ready diced tomatoes because other reviews said... I used 2 chopped cooked chicken breasts and chili-ready diced tomatoes because other reviews said the recipe was bland. I found it rather dry and will add more liquid next time - maybe salsa or Fiesta Philadelphia Cooking Creme - and cut down the amount of pasta by 1/2-1 cup. I liked the taste of the shredded cheese with a Touch of Philadelphia but the cheese was mashed together with the cream cheese and hard to spread. We liked it-makes a LOT!
Date published: 2011-09-29
Rated 2 out of 5 by from unless I changed the pasta proportions. unless I changed the pasta proportions. I am a dietitian, and I think you meant 4 1/2 cups of cooked pasta, or 1 1/2 cups of uncooked pasta. the pasta triples in volume and that doesnt match the serving sizes. just change the pasta to 1 1/2 cups uncooked and youll have a very good recipe. <<< Response from Kraft Kitchens Expert, Wendy ~ The recipe is correct as written, it uses 4-1/2 cups of UNCOOKED pasta. >>>
Date published: 2011-09-30
Rated 3 out of 5 by from Good overall ingredients. Good overall ingredients. I usually love all of the recipes on kraft foods b/c the taste is very balanced and yummy, but this one was WAY too salty. I would use all of the same ingredients but add my own lower sodium Taco seasonings and cooked chicken breast. My family loved the new "Touch of Philly" Mexican style cheese and shell pasta!
Date published: 2011-09-29
Rated 5 out of 5 by from I made this exactly as directed except after reading the reviews I was going to add a cup of salsa... I made this exactly as directed except after reading the reviews I was going to add a cup of salsa but I didn't have any, so I added some mild taco sauce - next time I'll add the salsa and probably 2 cups worth. Its very good just needs a little more moisture.
Date published: 2011-10-14
Rated 4 out of 5 by from Forgot to say I used Rotel instead of diced tomatoes. Forgot to say I used Rotel instead of diced tomatoes. Black Olives would be very good in this also. Was a little dry, so I added a bit of water. Added cheese sauce would be good, but would pile in the calories. Will definitely make this again.
Date published: 2011-10-02
Rated 5 out of 5 by from OMG this recipe is excellent. OMG this recipe is excellent. When I was making it though, it seemed as though it was very dry so I added 1 can of nacho cheese sauce to it. I served the left-overs to a friend for lunch today and she loved it too.
Date published: 2011-09-30
Rated 2 out of 5 by from this was very dry - my kids did not like it - i think you either needed to add water to the taco... this was very dry - my kids did not like it - i think you either needed to add water to the taco seasoning (like the pkg reads) or swap it out for some actual "enchilada" sauce since that's the name of the recipe...
Date published: 2011-10-11
Rated 5 out of 5 by from We loved this! We loved this! I did make a few small changes. I added a can of rotel instead of the plain tomatos and sauteed garlic in with the onion and pepper. It was awesome left too! I will be making this again for sure!
Date published: 2011-09-30
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