Chicken Enchilada Pasta

My stovetop was a mess of bubbling enchilada sauce and melted cheese when I realized I'd accidentally created something better than I'd planned. I was trying to use up leftover rotisserie chicken and a box of penne, and somehow the two worlds collided into this saucy, cheesy, Tex-Mex comfort bowl. My husband walked in, sniffed the air, and asked if we were having enchiladas. Close enough, I thought, stirring in another handful of cheddar. It's been on our weeknight rotation ever since.

I made this the first time my sister came over with her kids after a long day at work. They were skeptical about the pasta-enchilada combo, but within minutes, three bowls were scraped clean and my nephew asked if I could teach his mom how to make it. That's when I knew this recipe was a keeper. It's hearty enough to fill up hungry bellies and fun enough that even kids get excited about beans.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, save yourself the trouble of poaching and shredding from scratch.
• Penne or rotini pasta: The ridges and tubes trap all that enchilada sauce, making every bite ridiculously flavorful.
• Black beans: They add heartiness and a subtle earthy sweetness that balances the spice, plus they stretch the dish further.
• Bell pepper: I use red for a touch of sweetness, but green works if that's what you have, just dice it small so it cooks evenly.
• Onion: A small yellow or white onion adds the aromatic base, don't skip it or the dish tastes flat.
• Garlic: Fresh garlic makes all the difference, those jarred versions just don't give the same punch.
• Diced tomatoes: Drain them well or your sauce gets too watery, I learned that the hard way.
• Frozen corn: Optional but highly recommended, it adds little bursts of sweetness that surprise you.
• Red enchilada sauce: This is the soul of the dish, use a brand you actually like because it's front and center.
• Shredded cheddar cheese: Sharp cheddar gives the best flavor, mild works too if you prefer it less tangy.
• Shredded Monterey Jack cheese: It melts like a dream and adds a creamy, mild richness that balances the cheddar.
• Sour cream: Stir it in at the end for a luscious, creamy texture that coats everything.
• Ground cumin: This is what makes it taste authentically Tex-Mex, don't leave it out.
• Smoked paprika: Adds a subtle smokiness that makes people ask what your secret ingredient is.
• Chili powder: Just enough to give it warmth without overwhelming the other flavors.
• Olive oil: For sautéing the veggies, any neutral oil works if that's what you have.
• Fresh cilantro, green onions, avocado: Totally optional but they make the dish look and taste restaurant-quality.

Instructions

Boil the pasta:

Cook your pasta in plenty of salted water until it still has a little bite, since it'll keep cooking in the sauce later. Drain it well and set it aside while you work on the skillet magic.

Sauté the vegetables:

Heat olive oil in a big skillet and toss in the onion and bell pepper, stirring occasionally until they're soft and starting to smell sweet. Add the garlic and cook just until fragrant, about a minute, then pull the pan off the heat so the garlic doesn't burn.

Add the protein and beans:

Stir in your shredded chicken, black beans, diced tomatoes, corn, and all the spices, mixing everything together so the chicken gets coated. Let it cook for a few minutes until everything is heated through and the spices bloom.

Pour in the enchilada sauce:

Add the enchilada sauce and bring the whole thing to a gentle simmer, then toss in the cooked pasta. Stir everything together until the pasta is completely coated in that rich, red sauce.

Make it creamy:

Turn the heat down low and fold in the sour cream and half of both cheeses, stirring gently until everything melts into a creamy, dreamy mess. Taste and adjust the salt and pepper if needed.

Melt the cheese on top:

Sprinkle the remaining cheddar and Monterey Jack over the top in an even layer, then cover the skillet and let it sit for a few minutes. The cheese will melt into gooey, bubbly perfection without any extra effort.

Garnish and serve:

Scoop it into bowls while it's still hot and top with fresh cilantro, green onions, or diced avocado. Serve immediately and watch everyone dig in.

Save

The night I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it was just pasta and canned enchilada sauce, but they didn't believe me until I walked them through it. That's the beauty of this dish, it tastes like you spent hours in the kitchen when really you just stirred a few things together in one pan. It's become my go-to whenever I need to impress without the stress.

Making It Your Own

This recipe is incredibly forgiving and welcomes substitutions. Swap the chicken for ground beef or turkey, double the beans for a vegetarian version, or use green enchilada sauce if you prefer a tangier flavor. I've even made it with gluten-free pasta for a friend and nobody could tell the difference. The key is keeping the ratios of pasta, sauce, and cheese roughly the same so everything stays saucy and cohesive.

Storage and Reheating

Leftovers store beautifully in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave with a splash of water or milk to loosen the sauce, or warm the whole batch in a covered skillet over low heat. I actually think it tastes better the next day once all the flavors have had time to meld together. Just don't freeze it, the pasta gets mushy and the sour cream can separate.

Serving Suggestions

This dish is filling enough to stand on its own, but I love serving it with a simple side salad or tortilla chips and salsa. A squeeze of fresh lime juice over the top right before serving brightens everything up and adds a little zing. If you're feeding a crowd, set out bowls of extra toppings like sour cream, hot sauce, shredded lettuce, and jalapeños so everyone can customize their plate.

• Top with crumbled queso fresco or cotija cheese for an extra layer of flavor.
• Serve with a side of Mexican rice or refried beans if you want a full Tex-Mex feast.
• Pair it with a cold beer or a tangy margarita for the ultimate weeknight treat.

Save

This is the kind of recipe that turns a regular Tuesday into something a little special. It's comforting, cheesy, and just spicy enough to keep things interesting, and it never fails to make everyone at the table happy.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken is an excellent shortcut. Simply shred it and use the same quantity. This saves preparation time while adding extra flavor from the seasoning on the store-bought chicken.

→ How do I make this dish gluten-free?

Substitute regular penne with gluten-free pasta, cooking it according to package directions. Verify that your enchilada sauce is gluten-free, as some brands contain hidden gluten. All other ingredients are naturally gluten-free.

→ What can I do if I prefer more spice?

Increase the chili powder to 1 teaspoon, add minced jalapeños to the vegetable sauté, or stir in a dash of hot sauce. You can also use spicy enchilada sauce instead of regular for additional kick.

→ Is this suitable for a vegetarian diet?

Absolutely. Omit the chicken and double the black beans to 2 cans for adequate protein. Keep all other ingredients the same. The result is equally hearty and delicious.

→ How should I store leftovers?

Transfer cooled portions to airtight containers and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed to restore creaminess.