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Now that the temperatures are turning cool I’ve been switching my focus to comfort recipes. I love grilling in the summer but often miss the delicious baked pasta dishes that I enjoy during the fall and winter months. I decided that I wanted to create a new fusion dish with my two favorite foods: enchiladas and pasta. The result: Green Enchilada Chicken Bake.

Green Enchilada Chicken Pasta

If you’re looking for an easy family meal or a dish to pass at your next gathering then I suggest giving this recipe a try! Starting with a base of Barilla Elbows and adding in rotisserie chicken and green enchilada sauce will result in one of the easiest meals that you’ll ever make. It’s perfect for leftovers too. I like to use Barilla Elbows because they always cook up al dente and perfect and the shape of the noodle captures little bits of sauce with every bite. I picked up a box at my local Meijer location but many grocers carry this brand.

Green Enchilada Chicken Pasta

I baked the pasta in a cast iron skillet but if you don’t have one you can use a traditional glass baking dish. You can also feel free to dress up the final product with other toppings like avocado, jalapeños, radish slices, or black olives. My preference is a scoop of fresh pico de gallo and a drizzle of crema, which is a thinner sour cream.

Barilla Elbows

Head on over to the Barilla Fusion site and get more mealtime inspiration and ‘spin the wheel’ for your chance to win one of hundreds of fun prizes! You can also snag a coupon for Barilla pasta and sauces while you’re there. Happy cooking!

Green Enchilada Chicken Pasta
Cook time

Total time


Serves: 4-6

  • 1 pound Barilla Elbow pasta, cooked
  • 2 cups rotisserie chicken, shredded
  • 1 cup prepared green enchilada sauce
  • ½ cup Cotija cheese, crumbled
  • ½ cup red onion, sliced plus 2 tablespoons, diced
  • 1 medium tomato, diced
  • 2 tablespoons cilantro, minced
  • ½ cup crema

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl toss together pasta, chicken, enchilada sauce, ½ cup sliced onions and cheese. Stir to coat pasta evenly and pour into a large oven-safe skillet or 8×8 baking dish.
  3. Bake for 15 minutes.
  4. Meanwhile combine the tomato, cilantro and diced tomatoes in a small bowl.
  5. Remove the pasta from the oven and top with Mexican crema, pico de gallo and additional cilantro, if desired.

Green Enchilada Chicken Pasta