Chicken Enchilada Pasta (Printable Version)

A delicious Tex-Mex fusion combining shredded chicken, pasta, black beans, and melted cheese in a savory enchilada sauce.

# 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 - 1½ cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - ½ cup sour cream

→ Spices & Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ 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 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in colander and set aside.
02 - While pasta cooks, heat olive oil in a large deep skillet over medium heat. Sauté diced onion and bell pepper for 3-4 minutes until softened. Add minced garlic and cook for 1 minute longer.
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 until evenly coated.
05 - Reduce heat to low. Stir in sour cream and half of the mixed cheeses until fully incorporated and sauce becomes creamy.
06 - Sprinkle remaining cheeses evenly over the top. Cover and let rest for 3-4 minutes until cheese is melted and bubbly.
07 - Transfer to serving dish and garnish with fresh cilantro, green onions, or avocado as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It pulls together in under an hour using ingredients you probably already have on hand.
  • The enchilada sauce does all the heavy lifting, so you get bold flavor without a long ingredient list.
  • Leftovers taste even better the next day when the pasta soaks up more of that smoky, tangy sauce.
  • It satisfies both pasta lovers and taco night fans in one skillet.
02 -
  • If you add the sour cream while the heat is too high, it can curdle and look grainy, so always lower the heat first.
  • Draining the tomatoes is non negotiable, I learned this after ending up with a watery mess the first time.
  • Don't skip covering the skillet at the end, that trapped steam is what melts the cheese evenly without drying it out.
03 -
  • Use a deep skillet or Dutch oven so you have room to toss the pasta without it spilling everywhere.
  • Taste the sauce before adding extra salt, enchilada sauce and canned beans are already salty.
  • If the sauce looks too thick, add a splash of pasta water or chicken broth to loosen it up.
  • Freshly shredded cheese melts better than pre shredded, which has additives that can make it clumpy.
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