Chicken Enchilada Pasta (Printer-friendly)

A flavorful Tex-Mex fusion combining shredded chicken, pasta, black beans, and melted cheese in a rich enchilada sauce.

# What You Need:

→ Poultry

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 12 oz penne or rotini pasta

→ Vegetables & 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 & 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 & Seasonings

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

→ Garnishes

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

# How to Make It:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large deep skillet over medium heat. Sauté diced onion and bell pepper for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Stir in shredded chicken, drained black beans, diced tomatoes, frozen corn, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 minutes until heated through.
04 - Pour enchilada sauce into the skillet and bring to a simmer. Add cooked pasta and toss thoroughly to combine all ingredients.
05 - Reduce heat to low. Stir in sour cream and half of the combined cheeses, mixing until the dish reaches a creamy consistency.
06 - Sprinkle remaining cheeses evenly over the top. Cover the skillet and let sit for 3-4 minutes until cheese is melted and bubbly.
07 - Divide among serving bowls. Garnish with fresh cilantro, green onions, or diced avocado as desired.

# Cooking Tips:

01 -
  • It satisfies both pasta cravings and Tex-Mex comfort in one skillet.
  • You can use leftover rotisserie chicken and have dinner on the table in 40 minutes.
  • The gooey cheese and creamy enchilada sauce make every bite feel indulgent without being fussy.
  • Kids actually eat their vegetables when theyre hiding in this cheesy, flavorful mix.
02 -
  • Drain the diced tomatoes completely or your sauce will turn watery and lose that thick, clingy texture that makes this dish so satisfying.
  • Stir in the sour cream off high heat or it will curdle and separate, which I learned the hard way during my first attempt.
  • Use freshly shredded cheese instead of pre-shredded, the anti-caking agents in bagged cheese keep it from melting smoothly.
  • Taste the enchilada sauce before adding extra salt, some brands are already quite salty and you don't want to overdo it.
03 -
  • Cook the pasta one minute less than the package directions say, it will finish cooking in the sauce and won't turn mushy.
  • Let the dish rest for five minutes after you take it off the heat, the sauce thickens up and clings to the pasta better.
  • Use a deep skillet or Dutch oven so you have room to toss everything together without making a mess on your stovetop.
  • If the sauce looks too thick, add a splash of pasta water or chicken broth to loosen it up before serving.
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