Chicken Enchilada Pasta

My neighbor knocked on the door holding a casserole dish I didn't recognize, steam rising from under the foil. She'd accidentally made too much of something she called enchilada pasta, and within three bites I was texting her for the recipe. The creamy, spiced sauce clung to every twist of pasta, and the cheese stretched between my fork and the plate like it had been waiting for me all day. I made it the following Tuesday and haven't looked back since.

I brought this to a potluck once, not sure how it would go over next to the usual lineup of casseroles and dips. By the time I looked up from talking, the dish was empty except for a few stray pieces of bell pepper. Someone asked if I'd catered it, which made me laugh because I'd been stirring it in sweatpants an hour before. It became my go to whenever I needed to feed a crowd without spending the whole day in the kitchen.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, the kind that's already juicy and seasoned so you can skip a whole step.
• Penne or rotini pasta: The ridges and tubes catch the sauce beautifully, make sure to cook it just until al dente so it doesn't turn mushy when you toss it with everything else.
• Black beans: Rinse them well to get rid of that canned liquid taste, they add heartiness and a slight creaminess when stirred in.
• Bell pepper: Red or green both work, but red brings a touch of sweetness that balances the smoky spices.
• Onion and garlic: These form the aromatic base, don't rush them or you'll miss that savory depth.
• Diced tomatoes: Drain them so the dish doesn't get watery, you want thick and saucy, not soupy.
• Frozen corn: Optional but highly recommended, it adds little bursts of sweetness and texture.
• Red enchilada sauce: This is the star, buy a good brand or use homemade if you have it, it carries the entire flavor profile.
• Cheddar and Monterey Jack cheese: The combo melts into gooey perfection, cheddar for sharpness and Monterey Jack for stretch.
• Sour cream: Stir it in at the end for a creamy, tangy finish that mellows the heat.
• Ground cumin, smoked paprika, chili powder: These spices layer in warmth and smokiness, don't skip the smoked paprika, it makes a difference.
• Olive oil: For sautéing the vegetables without sticking.
• Fresh cilantro, green onions, avocado: Garnishes that add brightness and richness, especially the avocado on a warm bite.

Instructions

Boil the pasta:

Cook it in heavily salted water until it still has a little bite, then drain and set it aside. You'll toss it with the sauce later, so undercook it slightly to avoid mush.

Sauté the vegetables:

Heat olive oil in a large skillet and cook the onion and bell pepper until they soften and smell sweet, then add the garlic for just a minute so it doesn't burn.

Add the chicken and beans:

Stir in the shredded chicken, black beans, tomatoes, corn, and all the spices. Let everything warm through and get cozy together, about three or four minutes.

Pour in the enchilada sauce:

Add the sauce and bring it to a gentle simmer, letting the flavors meld. Then fold in the cooked pasta and toss until every piece is coated.

Make it creamy:

Lower the heat and stir in the sour cream and half the cheese, mixing until it turns rich and velvety.

Melt the cheese on top:

Sprinkle the remaining cheese over the surface, cover the skillet, and let it sit for a few minutes until the cheese melts into golden, bubbly pools.

Garnish and serve:

Top with cilantro, green onions, or avocado if you like. Serve it hot, straight from the skillet.

Save

One night my kid asked if we could have this instead of birthday cake, which sounds ridiculous but also made perfect sense. We lit a candle, stuck it in the middle of the skillet, and sang over melted cheese and pasta. It wasn't fancy, but it felt right, like comfort food had officially become celebration food in our house.

How to Make It Your Own

You can swap the chicken for ground turkey or beef if that's what you have, just brown it with the vegetables. For a vegetarian version, leave out the meat entirely and add an extra can of beans or some sautéed zucchini. If you like heat, toss in diced jalapeños with the garlic or sprinkle crushed red pepper on top before serving. I've also used green enchilada sauce when I ran out of red, and it gave the dish a tangier, brighter flavor that was just as good.

Storage and Leftovers

This keeps well in the fridge for up to four days in an airtight container. Reheat it gently on the stovetop with a splash of water or broth to loosen the sauce, microwaving works too but stir halfway through so it heats evenly. The pasta absorbs more sauce as it sits, so leftovers taste even richer and more flavorful. I've even eaten it cold straight from the fridge on a busy morning, and it still hit the spot.

Serving Suggestions

Serve this with tortilla chips on the side for scooping, or a simple green salad with lime vinaigrette to cut through the richness. A dollop of guacamole or extra sour cream on each plate makes it feel more indulgent. If you're feeding a crowd, set out bowls of toppings like salsa, pickled jalapeños, and shredded lettuce so everyone can build their own plate.

• Pair it with a cold beer or a tangy margarita for full Tex Mex vibes.
• Cornbread or garlic bread on the side turns it into a heartier meal.
• Leftovers make an excellent filling for quesadillas the next day.

Save

This dish has become the thing I make when I want something cozy without a lot of fuss, and it never disappoints. It's warm, cheesy, and full of flavor, the kind of meal that makes everyone lean back in their chairs and sigh.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken is an excellent shortcut. Use about 2 cups of shredded meat from a store-bought rotisserie chicken to save significant prep time while maintaining the same delicious results.

→ How do I make this vegetarian?

Simply omit the chicken and double the amount of black beans to 2 cans. This provides ample protein and maintains the hearty texture of the dish while keeping all the authentic flavors intact.

→ Can I adjust the spice level?

Absolutely. For more heat, add diced jalapeños or increase the chili powder beyond the ½ teaspoon called for. For milder flavors, reduce the chili powder and smoked paprika. Taste as you go and adjust seasonings to your preference.

→ Is this gluten-free?

The dish can be made gluten-free by substituting regular pasta with gluten-free pasta. Always verify that your enchilada sauce brand is also gluten-free, as some varieties may contain gluten.

→ How should I store leftovers?

Store covered in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or enchilada sauce if the pasta has dried out.

→ Can I prepare this ahead of time?

Yes, you can assemble the dish without the final cheese topping, cover it, and refrigerate for up to 24 hours. When ready to serve, add the remaining cheese and heat covered at 350°F until warmed through, about 20-25 minutes.