Chicken Enchilada Pasta (Printable)

A flavorful Tex-Mex fusion combining chicken, pasta, black beans, and gooey melted cheese in one comforting skillet dish.

# 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

# Directions:

01 - Cook the 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 the onion and bell pepper for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Stir in the 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 the enchilada sauce and bring to a simmer. Add the cooked pasta and toss to combine evenly.
05 - Reduce heat to low. Stir in sour cream and half of the cheeses, mixing until the mixture is creamy and well blended.
06 - Sprinkle the remaining cheeses evenly over the top. Cover and let sit for 3-4 minutes until the cheese is melted and bubbly.
07 - Serve hot, garnished with cilantro, green onions, or avocado if desired.

# Expert Hints:

01 -
  • It tastes like enchiladas but comes together in one skillet with way less fuss than rolling tortillas.
  • The creamy, cheesy sauce clings to every piece of pasta, giving you that comfort food hug without the heaviness.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Drain your diced tomatoes completely or the sauce will be soupy instead of creamy, I once skipped this and ended up with enchilada soup.
  • Don't skip the step of covering the skillet after adding the top layer of cheese, that trapped steam is what melts it into gooey perfection.
  • If your sauce looks too thick, add a splash of pasta water instead of plain water, the starch helps everything cling together.
03 -
  • Use a deep skillet or Dutch oven so you have room to toss everything without sauce splattering all over your stove.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes fresher without the anti-caking additives.
  • Let the dish rest for five minutes after you take it off the heat, the sauce thickens up and clings better to the pasta.
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