Cozy Up with Gluten-Free Enchilada Pasta Bake
Published Jul 11, 2025
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Who doesn’t love a good casserole? What’s better is a casserole that is like enchiladas but so much easier to make. Imagine the bold, zesty vibes of enchiladas mixed with the comforting goodness of a cheesy pasta casserole—yum! Even better, it’s gluten-free, egg-free, nut-free, and soy-free, making it a fantastic option for all kinds of eaters.
Table of Contents
Why You’ll Love This Recipe
First of all, this Gluten-Free Enchilada Pasta Bake is comfort food at its finest. The creamy, cheesy chicken filling combined with the tangy kick of red enchilada sauce creates a flavor explosion that’s hard to resist. Plus, it’s super easy to throw together, especially with the help of a rotisserie chicken, which cuts down on prep time.
What’s more, this dish is perfect for feeding a crowd—think family dinners or potlucks. It serves eight, so there’s plenty to go around, and the optional fresh tomato-cilantro topping adds a bright, zesty contrast that takes it to the next level. Because it’s free of common allergens, you can serve it with confidence, knowing everyone can dig in.
What You Will Need
To whip up this Gluten-Free Enchilada Pasta Bake, you’ll need the following ingredients:
- 8 ounces (3 cups) gluten-free penne pasta
- 1 rotisserie chicken, bones and skin removed, shredded
- 8 ounces cream cheese, at room temperature
- 1 white or yellow onion, finely diced
- 1 (4-ounce) can Hatch chopped green chiles
- 1 (15-ounce) can Hatch Red Enchilada Sauce
- 2 cups grated Mexican blend cheese, divided
- Avocado oil spray or gluten-free nonstick cooking spray
For the optional topping:
- 1 pint cherry or grape tomatoes, cut into quarters
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- Extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
Tips and Variations
For the best texture, cook your pasta just under al dente, as it’ll finish cooking in the oven and soak up all that saucy goodness.
When mixing the chicken, cream cheese, and chiles, make sure the cream cheese is at room temperature—it blends so much more smoothly.
If you want to switch things up, try adding a can of drained black beans or corn to the mix for extra heartiness. Feeling spicy? Swap the mild green chiles for a hotter variety or add a pinch of cayenne to the sauce. For a fun twist, you could use gluten-free rotini or fusilli instead of penne to change up the pasta shape.
On top of that, the optional tomato-cilantro topping is a game-changer, but you could also serve this with sliced avocado or a dollop of sour cream for extra flair. If you’re making this ahead, assemble it up to the baking step, cover, and refrigerate for up to a day—just add a few extra minutes to the baking time. With these tweaks, you can tailor this dish to your crew’s tastes.
Frequently Asked Questions
Can I make this dish ahead of time?
You bet! You can assemble the Gluten-Free Enchilada Pasta Bake a day in advance, cover it tightly, and pop it in the fridge. When you’re ready, bake as directed, adding 5–10 minutes to the covered baking time to ensure it’s heated through.
Can I use a different protein instead of chicken?
Absolutely! Shredded turkey or even cooked ground beef or pork would work great. If you’re vegetarian, try swapping the chicken for a plant-based protein like crumbled tofu or extra beans—just double-check that it’s soy-free if needed.
Can I make it dairy-free?
It’s doable! Swap the cream cheese and Mexican blend cheese for dairy-free alternatives. Look for creamy vegan cheese options to maintain that rich texture, but keep in mind the flavor might shift slightly.
All in all, this Gluten-Free Enchilada Pasta Bake is a cozy, flavorful winner that’s perfect for busy weeknights or feeding a crowd. With its bold flavors and easy prep, it’s bound to become a staple in your recipe rotation.
Enchilada Pasta Bake
Ingredients
- Avocado oil spray or gluten-free nonstick cooking spray
- Kosher or fine sea salt
- 8 ounces (3 cups) gluten-free penne pasta
- 1 rotisserie chicken, bones and skin removed, shredded
- 8 ounces cream cheese, at room temperature
- 1 white or yellow onion, finely diced
- 1 (4-ounce) can Hatch chopped green chiles
- 1 (15-ounce) can red enchilada sauce
- 2 cups grated Mexican blend cheese, divided
Optional Topping:
- 1 pint cherry or grape tomatoes, cut into quarters
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- Extra-virgin olive oil
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F. Spray a 13×9-inch (or similar) baking dish with cooking spray.
- Bring a large pot of heavily salted water to a boil. Cook the pasta for 2 minutes less than the package directions. Drain and rinse with cold water.
- In a large mixing bowl, combine the shredded chicken, cream cheese, onion, and chopped chiles, and stir until combined.
- Add the enchilada sauce and 1 cup of the grated cheese. Stir and pour into the prepared baking dish.
- Cover with foil and bake for 20-25 minutes or until bubbly around the edges. Remove foil, sprinkle with remaining cheese, and bake for another 5 to 7 minutes or until the cheese is melted.
- To prepare the optional topping, combine the tomatoes, cilantro, lime juice, with a drizzle of olive oil, and salt and pepper to taste. Serve as a topping for the casserole.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
