Comida Kraft
Recipe Box

Enchilada Pasta Bake

Enchilada Pasta Bake is rated 4.193548387096774 out of 5 by 62.
Prep Time
25
min.
Total Time
50
min.
Servings

8 servings, 1-1/2 cups each

Pasta shells, roasted chicken breast and black beans put the hearty in this cheesy and easy-to-make enchilada bake.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.
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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 430
Total fat 12g
Saturated fat 6g
Cholesterol 50mg
Sodium 670mg
Carbohydrate 57g
Dietary fiber 7g
Sugars 6g
Protein 26g
% Daily Value
Vitamin A 30 %DV
Vitamin C 40 %DV
Calcium 25 %DV
Iron 20 %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 This was wonderful and so different from anything else I make! This was wonderful and so different from anything else I make! :) The reason I only gave it 4 stars instead of 5 is because I made several changes, thanks to all the people that reviewed this before me. :) I only used 2 cups of uncooked pasta (and my 13x9 was filled to overflowing, so there's no way 4 1/2 cups would have fit), I added one cup of salsa, baked my own chicken (just with salt, pepper, and olive oil), and then I left out the yellow onion (by mistake because somehow it didn't make it home from the grocery store lol, but I didn't miss it, so I won't bother adding it in in the future either). My husband loved this, and was super excited to have leftovers to take to work! :)
Date published: 2015-01-30
Rated 5 out of 5 by from Made this for dinner yesterday, and can't wait to eat the left overs. Made this for dinner yesterday, and can't wait to eat the left overs. After reading the reviews, I made a few changes. I used about 3 1/2 cups of shells, which was perfect. I also used 2 cans of diced tomatoes, one with the diced chiles in it. I also added a 8 oz can of tomatoe sauce. The husband isn't fond of chicken, so I used ground round, which I browned with the yellow onion and red pepper. We also don't like black beans, so I used 1 cup of light red kidney beans. The presentation was beautiful, and we both loved it. will definetly make this dish again
Date published: 2012-10-30
Rated 4 out of 5 by from Only two of us, so halved the recipe, and used the whole can of diced tomatoes like someone else... Only two of us, so halved the recipe, and used the whole can of diced tomatoes like someone else suggested. It was very good and just the right amount of tomatoes. Was not sure if the 1 red pepper was supposed to be a red chili pepper or red bell pepper. So I used a bit of each kind, as I have a lot of both in my garden this time of year so any way to use them is great. Lorik <<< Response from Kraft Kitchens Expert, Lori ~ The red pepper in the ingredient list is a red bell pepper. >>>
Date published: 2012-10-24
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 2 out of 5 by from Disappointed; won't make again I followed the recipe except that I added a can of Rotel to try to add moisture and flavor since others had mentioned that it was dry and was lacking flavor. It was still dry, and we didn't really care for the flavor. Salsa and sour cream helped a little bit, but my family didn't like it enough to spend time, effort, and ingredients on it again.
Date published: 2016-08-08
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 Excellent recipe...EXCEPT...make sure you do three things: 1.) Only cook about 2.5 cups of pasta. Excellent recipe...EXCEPT...make sure you do three things: 1.) Only cook about 2.5 cups of pasta. The recommended 4 will make it dry. I read the earlier reviews and cooked it with 2.5, and it turned out fantastic. 2.) Add about 1.5 cups of salsa verde. 3.) I did it with beef instead and it was great!
Date published: 2012-04-08
  • 2016-10-01T10:50CST
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