Save My sister called me one Tuesday night asking what to make with leftover rotisserie chicken and a box of penne she found in the pantry. I told her to throw in some enchilada sauce, and what came out of her skillet looked like something you'd order at a cozy Tex-Mex spot. We laughed because she'd accidentally invented dinner instead of following a recipe. That happy accident turned into this dish, which I now make whenever I need something comforting, quick, and a little bit exciting all at once.
I made this for my neighbors during a snowstorm when none of us wanted to leave the house. They came over with a bottle of wine, and we ate straight from the skillet, laughing about how pasta and enchilada sauce shouldn't work this well together. One of them said it tasted like the kind of meal you'd want after a long day, the kind that makes you forget you were even tired. I've been making it for potlucks and weeknight dinners ever since, and it always disappears fast.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds extra flavor from the seasoned skin.
- Penne or rotini pasta: The ridges and tubes catch the sauce beautifully, making every bite rich and satisfying.
- Black beans: These add heartiness and a slight earthiness that balances the tangy enchilada sauce.
- Bell pepper: I use red for sweetness, but green works if you want a sharper, more vegetal note.
- Onion: A small yellow onion gives the base a mild sweetness that mellows as it cooks.
- Garlic: Fresh cloves are essential, they bloom in the oil and make the whole kitchen smell incredible.
- Diced tomatoes: Draining them keeps the sauce from getting watery, which I learned the messy way.
- Frozen corn: This is optional, but it adds little bursts of sweetness that surprise you.
- Red enchilada sauce: The backbone of this dish, look for one with a deep, smoky flavor.
- Cheddar cheese: Sharp cheddar melts into creamy pools and adds a bold, tangy bite.
- Monterey Jack cheese: This melts smoothly and adds a mild creaminess that balances the cheddar.
- Sour cream: Stirred in at the end, it makes the sauce velvety and cuts through the richness.
- Ground cumin: Adds warmth and that unmistakable Tex-Mex aroma.
- Smoked paprika: A hint of smokiness that deepens the flavor without adding heat.
- Chili powder: Just enough to give a gentle kick, adjust to your comfort level.
- Olive oil: For sautéing the vegetables until they're soft and fragrant.
- Fresh cilantro: A handful on top brightens everything and adds a fresh, herbal note.
- Green onions: Sliced thin, they add a mild onion flavor and a pop of color.
- Avocado: Creamy, cool, and perfect for balancing the warm, spicy flavors.
Instructions
- Boil the pasta:
- Cook the pasta in a large pot of salted boiling water until it's just al dente, with a slight bite in the center. Drain it well and set it aside while you build the sauce.
- Sauté the vegetables:
- Heat olive oil in a large, deep skillet over medium heat, then add the onion and bell pepper, stirring occasionally until they soften and smell sweet. Toss in the garlic and cook for just one minute, until it's fragrant but not browned.
- Add the protein and beans:
- Stir in the shredded chicken, black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for a few minutes until everything is heated through and the spices bloom.
- Simmer with enchilada sauce:
- Pour in the enchilada sauce and bring the mixture to a gentle simmer, letting the flavors meld together. Add the cooked pasta and toss everything until each piece is coated in that rich, tangy sauce.
- Make it creamy:
- Reduce the heat to low, then stir in the sour cream and half of the shredded cheeses, mixing until the sauce is creamy and smooth. The cheese will melt into silky ribbons that cling to the pasta.
- Melt the topping:
- Sprinkle the remaining cheeses evenly over the top, cover the skillet, and let it sit for a few minutes until the cheese is melted and bubbly. This creates a gooey, golden layer that's irresistible.
- Garnish and serve:
- Serve the pasta hot, topped with fresh cilantro, sliced green onions, or diced avocado for a cool, creamy contrast. Each bowl should look vibrant and inviting.
Save One evening, my kids asked if we could have this instead of regular spaghetti, and I realized it had quietly become their favorite. They love the way the cheese stretches when they twirl their forks, and I love that they eat black beans without complaining. It's one of those meals that feels special without any fuss, and it reminds me that the best recipes are the ones that make everyone happy without trying too hard.
How to Store and Reheat Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to four days, and honestly, the flavors get even better as they sit. When you reheat it, add a splash of water or a spoonful of sour cream to bring back the creamy texture, since pasta tends to absorb the sauce as it sits. I like to reheat it gently on the stovetop over low heat, stirring occasionally until it's warmed through and silky again. You can also microwave individual portions, just cover them loosely and stir halfway through.
Swaps and Variations
If you want to make this vegetarian, skip the chicken and add an extra can of black beans or some sautéed mushrooms for heft. You can swap the red enchilada sauce for green if you prefer a tangier, brighter flavor, or use salsa verde for a fresher twist. For a spicier version, toss in some diced jalapeños or a pinch of cayenne, and if you're avoiding gluten, just use your favorite gluten-free pasta and check the enchilada sauce label. I've also made this with ground turkey or even leftover steak, and it always turns out delicious.
Serving Suggestions
This pasta is hearty enough to stand on its own, but I like to serve it with a simple side salad dressed in lime vinaigrette to cut through the richness. A basket of warm tortilla chips and some extra salsa on the side turns it into a full Tex-Mex spread without much effort. If you're feeding a crowd, set out bowls of toppings like diced avocado, sliced jalapeños, extra cheese, and cilantro so everyone can customize their plate.
- Pair it with a cold Mexican beer or a fizzy lime soda for a casual weeknight vibe.
- Leftovers make an amazing lunch the next day, especially if you pack them with a few tortilla chips on the side.
- For a fun twist, spoon leftovers into flour tortillas and roll them into burritos for an easy grab and go meal.
Save This dish has become one of those recipes I make without thinking, the kind that feels like a warm hug after a long day. I hope it brings the same easy comfort to your table, with plenty of cheese, laughter, and second helpings.
Recipe FAQs
- → Can I use a rotisserie chicken instead of cooking chicken breast?
Yes, rotisserie chicken is an excellent shortcut that saves prep time while adding great flavor. Simply shred the meat and use about 2 cups to match the original quantity.
- → What type of pasta works best for this dish?
Penne or rotini are ideal because their shapes catch and hold the sauce beautifully. You can also use farfalle or rigatoni for similar results.
- → How do I adjust the spice level?
Start with the base seasoning and add heat gradually. Diced jalapeños, extra chili powder, or a dash of cayenne pepper can increase the kick to your preference.
- → Is this dish freezer-friendly?
Yes, prepare it through step 5 without the cheese topping, cool completely, then freeze in an airtight container. Thaw overnight and reheat gently before adding cheese.
- → How can I make a vegetarian version?
Simply omit the chicken and double the black beans to 2 cans. The beans provide excellent protein and texture that mimics the heartiness of the original.
- → What brands of enchilada sauce do you recommend?
Look for authentic red enchilada sauce in the international or Mexican foods aisle. Check labels for sodium content and avoid those with added sugars for best flavor balance.