Baked Cheesy Enchilada Chicken Penne

Want enchilada flavor with the family-friendly ease of a pasta bake? Look no further! This cheesy chicken dinner fits the bill.
Dish type
Main Dish
Ready in
1 hour 15 mintues


  • 12 oz. uncooked penne pasta (3 3/4 cups)
  • 12 oz. Kraft™ Velveeta™ original cheese product, cut in 1/2-inch cubes (from 16-oz package)
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • 1 cup milk
  • 3 cups shredded cooked chicken
  • 1 can (19 oz) Old El Paso™ enchilada sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 4 Tbl. butter
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 2 Tbl. thinly sliced green onions
  • Lime wedges, chopped fresh cilantro leaves and sour cream, if desired


Prep Time
35 minutes
Cook Time
32 minutes
Ready in
1 hour 15 mintues
  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, using minimum cook time; drain and set aside.
  2. Meanwhile, in large microwavable bowl, mix cheese cubes, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second intervals until cheese melts and mixture is easily stirred smooth.
  3. Gently stir pasta into cheese sauce. Pour mixture into baking dish.
  4. In large bowl, mix chicken, enchilada sauce, green chiles, butter and taco seasoning mix. Spoon over pasta mixture in baking dish.
  5. Bake 28 to 32 minutes or until bubbling at edges (165°F in center). Top with remaining 1 cup shredded cheese. Let stand 5 minutes. Top with green onions. Serve with remaining ingredients.