Chicken Enchilada Pasta (Printable)

A flavorful Tex-Mex fusion combining enchilada flavors with pasta, black beans, and melted cheese for an easy weeknight dinner.

# What You’ll Need:

→ Poultry

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 12 oz penne or rotini pasta

→ Vegetables and Beans

03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 bell pepper, diced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1 can (15 oz) diced tomatoes, drained
08 - 1 cup frozen corn

→ Sauces and Dairy

09 - 2 cups red enchilada sauce
10 - 1.5 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 0.5 cup sour cream

→ Spices and Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 0.5 teaspoon chili powder
16 - Salt and pepper to taste
17 - 2 tablespoons olive oil

→ Garnishes

18 - Fresh cilantro, chopped
19 - Sliced green onions
20 - Diced avocado

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 - Heat olive oil in a large deep skillet over medium heat. Sauté diced onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Stir in shredded chicken, drained black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3 to 4 minutes until heated through.
04 - Pour enchilada sauce into the skillet and bring to a simmer. Add cooked pasta and toss until evenly combined.
05 - Reduce heat to low. Stir in sour cream and half of the combined cheeses, mixing until the sauce is creamy and well blended.
06 - Sprinkle remaining cheeses evenly over the top. Cover the skillet and let sit for 3 to 4 minutes until cheese is melted and bubbly.
07 - Transfer to serving dishes and top with fresh cilantro, green onions, or diced avocado as desired.

# Expert Tips:

01 -
  • It tastes like enchiladas but comes together in one skillet without any rolling or baking.
  • The creamy, cheesy sauce clings to every piece of pasta and makes leftovers even better the next day.
  • You can use whatever you have on hand, from rotisserie chicken to leftover grilled chicken breast.
  • It satisfies that craving for bold Tex-Mex flavor without leaving your kitchen covered in dishes.
02 -
  • Drain the diced tomatoes completely or your sauce will turn soupy and thin instead of clinging to the pasta.
  • Stir in the sour cream off the heat or on very low heat to prevent it from curdling and breaking.
  • Use freshly shredded cheese instead of pre-shredded, it melts smoother and tastes creamier.
  • Don't skip the resting time after adding the cheese on top, it needs those few minutes to melt into a perfect blanket.
03 -
  • Salt your pasta water generously, it should taste like the sea, because this is your only chance to season the pasta itself.
  • If the sauce looks too thick after adding the pasta, stir in a few splashes of reserved pasta water to loosen it up.
  • Let the skillet rest off the heat for a minute before serving, it helps the sauce thicken slightly and cling better to every bite.
  • For a smoky depth, add a pinch of chipotle powder or a spoonful of adobo sauce from canned chipotles.
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