Chicken Enchilada Pasta (Printable)

A flavorful fusion combining chicken, enchilada sauce, pasta, black beans, and melted cheese with a Tex-Mex twist.

# What You'll 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 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 instructions until al dente. Drain and set aside.
02 - Heat olive oil in a large, deep skillet over medium heat. Sauté onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in shredded chicken, drained black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 minutes until heated through.
04 - Pour in enchilada sauce and bring to a simmer. Add cooked pasta and toss to combine.
05 - Reduce heat to low. Stir in sour cream and half of the cheeses, mixing until creamy and well blended.
06 - Sprinkle remaining cheeses evenly over the top. Cover and let sit for 3-4 minutes until cheese is melted and bubbly.
07 - Serve hot, garnished with cilantro, green onions, or avocado as desired.

# Expert Tips:

01 -
  • It tastes like enchiladas but cooks in one skillet, no rolling or baking required.
  • The creamy enchilada sauce clings to every piece of pasta like it was designed for this.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can use rotisserie chicken and pantry staples, so it comes together fast on tired nights.
02 -
  • Do not skip draining the tomatoes and beans or the sauce will be thin and soupy instead of thick and clingy.
  • Add the sour cream off the heat or on very low heat, high heat will make it curdle and look broken.
  • Use a deep skillet or the pasta will overflow when you toss it, I have cleaned that mess up more than once.
03 -
  • Use a mix of cheddar and Monterey Jack for the best melt, straight cheddar can turn oily and grainy.
  • Reserve a cup of pasta water before draining, you can use it to loosen the sauce if it gets too thick.
  • Taste the enchilada sauce before you use it, some brands are salty so you might need less added salt.
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