Save to Pinterest My neighbor handed me a foil-wrapped pan one Thursday night and said, "Try this before I serve it to my in-laws." It was this pasta, still steaming, cheese barely set. I ate it standing at my counter with a wooden spoon. By the time she texted asking what I thought, I'd already finished half the pan and was texting her back for the recipe.
I made this the first time for my kids on a Monday after soccer practice. They were skeptical when I said it was pasta with enchilada sauce, but they went quiet after the first bite. My youngest asked if we could have it every Monday. Now it shows up on our table at least twice a month, and nobody complains.
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Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves 20 minutes and adds extra flavor from the seasoned skin.
- Penne or rotini pasta: The ridges and tubes catch the sauce perfectly, but any short pasta works if that is what you have.
- Black beans: Rinse them well or the starchy liquid will make the sauce gummy instead of silky.
- Bell pepper: Red is sweeter, green is sharper, I usually grab whichever looks better at the store.
- Onion and garlic: Do not skip the garlic or the dish tastes flat, I learned that the hard way once.
- Diced tomatoes: Drain them completely or the sauce gets watery and slides off the pasta.
- Frozen corn: Optional but it adds little sweet pops that balance the smoky spices.
- Red enchilada sauce: Use a brand you would eat straight, because it is the backbone of this whole dish.
- Cheddar and Monterey Jack cheese: The combo melts smooth and stretchy, just cheddar alone can turn grainy.
- Sour cream: This makes the sauce creamy and rounds out the heat, do not leave it out.
- Cumin, smoked paprika, chili powder: These three spices make it taste like you simmered something all day.
- Olive oil: Just enough to soften the vegetables without making the skillet greasy.
- Cilantro, green onions, avocado: Fresh garnishes make it feel like a restaurant plate, but the dish is good naked too.
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Instructions
- Boil the pasta:
- Cook it in well salted water until it still has a little bite, because it will soften more in the sauce later. Drain it and set it aside while you build the rest.
- Soften the vegetables:
- Heat olive oil in a large skillet and cook the onion and bell pepper until they smell sweet and look glossy, then toss in the garlic for just one minute so it does not burn.
- Add the fillings:
- Stir in the chicken, black beans, tomatoes, corn, and all the spices, letting everything warm through and smell toasty. This is where the kitchen starts to smell like a taqueria.
- Simmer with enchilada sauce:
- Pour in the enchilada sauce and let it bubble gently, then add the cooked pasta and toss until every piece is coated in that deep red sauce.
- Make it creamy:
- Turn the heat low and stir in the sour cream and half the cheese, mixing until it turns silky and clings to the pasta like a hug.
- Melt the cheese on top:
- Scatter the remaining cheese over everything, cover the skillet, and wait a few minutes until it melts into a gooey golden layer. Serve it hot with whatever garnishes make you happy.
Save to Pinterest One night my friend came over stressed from work and I reheated a bowl of this for her. She sat at my kitchen table, ate in silence, then looked up and said, "I feel human again." That is what this dish does. It is comfort with a kick, and it makes people feel taken care of.
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Customizing the Heat Level
If you like it spicy, dice up a jalapeño and toss it in with the bell pepper, or stir in a pinch of cayenne at the end. For a milder version, use a mild enchilada sauce and skip the chili powder. I keep both versions in rotation depending on who is coming to dinner.
Making It Ahead
You can cook everything up to the point where you add the cheese, then let it cool and refrigerate it for up to two days. When you are ready to eat, reheat it gently on the stove with a splash of water or broth, then top with cheese and melt it fresh. It tastes like you just made it.
Storing and Reheating
Leftovers keep in the fridge for up to four days in an airtight container. Reheat individual portions in the microwave with a damp paper towel on top so the pasta does not dry out. You can also reheat it in a skillet with a little extra enchilada sauce or a splash of milk to loosen it up.
- Freeze it in portions for up to three months, then thaw overnight in the fridge before reheating.
- If the sauce looks too thick after reheating, stir in a few tablespoons of water or broth.
- Top with fresh garnishes after reheating so they stay bright and crunchy.
Save to Pinterest This is the kind of dinner that makes weeknights feel less like a chore and more like something to look forward to. Make it once and it will become one of those recipes you do not need to look up anymore.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is a great shortcut. Simply shred the meat and use about 2 cups to replace the cooked chicken breast. This reduces prep time significantly while maintaining excellent flavor.
- → How do I make this dish gluten-free?
Substitute gluten-free pasta for regular pasta and verify that your enchilada sauce is gluten-free. All other ingredients are naturally gluten-free. Check labels carefully, as some enchilada sauces may contain gluten.
- → Can I adjust the spice level?
Absolutely. Add diced jalapeños or increase the chili powder for more heat, or reduce the paprika and chili powder if you prefer milder flavors. You can also use a milder enchilada sauce.
- → Is this suitable for vegetarians?
Yes, simply omit the chicken and double the black beans to about 2 cans. The beans provide protein and texture while maintaining the hearty, satisfying nature of the dish.
- → What can I substitute for sour cream?
Greek yogurt, crème fraîche, or Mexican crema work well as substitutes. You can also use heavy cream mixed with a splash of lime juice for a lighter option while maintaining creaminess.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth if needed to restore creaminess. The dish also freezes well for up to 2 months.
