Chicken Enchilada Pasta (Printable)

A flavorful Tex-Mex fusion combining shredded chicken, pasta, black beans, and gooey melted cheese for an easy weeknight dinner.

# 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 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

# Steps:

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 to 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 to 4 minutes until heated through.
04 - Pour in enchilada sauce and bring to a simmer. Add cooked pasta and toss to combine thoroughly.
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 to 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 comes together in one skillet with way less fuss.
  • The creamy, cheesy sauce clings to every piece of pasta and makes even picky eaters go back for seconds.
  • You can use rotisserie chicken and canned beans, so dinner is ready in under 45 minutes.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Drain your diced tomatoes really well or the sauce will be too thin and watery, I made that mistake once and had to simmer it forever.
  • Don't add the sour cream while the heat is too high or it can curdle and look grainy, always reduce to low first.
  • Use pre-shredded cheese if you're in a hurry, but block cheese you shred yourself melts so much better and tastes creamier.
  • If you want more spice, toss in some diced jalapeños with the bell pepper or stir in a pinch of cayenne at the end.
03 -
  • Cook your pasta one minute less than the package says since it will continue cooking in the sauce.
  • Use a deep skillet or Dutch oven so you have plenty of room to toss everything together without it spilling over the sides.
  • Taste the enchilada sauce before you add it, some brands are saltier or spicier than others and you might need to adjust your seasoning.
  • Let the dish rest for a few minutes after you take it off the heat so the sauce thickens up and clings to the pasta even better.
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