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Creamy Chicken Enchilada Pasta Bake

If you like your casseroles zesty, then you’re in luck. This Enchilada Pasta Bake is full of zesty flavor but also hearty, cheesy, and incredibly creamy. (Which is to say it tastes pretty amazing.) It’s a Tex Mex concoction that’s highly requested around here and since it’s easy and delicious we’re always happy to oblige.

The creaminess here comes from sour cream, nacho cheese, and a can of good ol’ cream of chicken soup. Also some cheese. (We didn’t say this was winning any prizes for healthfulness, okay?) Say what you will about cream of ‘whatever’ soups, but we’re totally fine with using them as a shortcut every once in a while. They’re a thickener that adds creaminess and flavor to casseroles in quick fashion and it fits right in with this particular saucy combo. Green chiles and fire-roasted tomatoes add some charred sweetness and just enough of a kick.

Tender spaghetti noodles and meaty chicken are blanketed in that creamy and zesty sauce, topped with a good dose of cheese and baked up into bubbly, melty perfection. We find that a little garnish of green onion and black olive is the perfect topping. It gives a bright contrast to the comforting casserole beneath.

This reheats really well as leftovers (if it isn’t devoured before then) and it’s a great use of leftovers if you happen to have any cooked spaghetti or chicken hanging out in the fridge. It’s just the kind of crowd-pleasing bake we love, and it’s the one we turn to when we want a little extra kick in our casserole dish.

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