Chicken Enchilada Pasta (Print Version)

A flavorful Tex-Mex pasta fusion featuring shredded chicken, black beans, and melted cheddar cheese in enchilada sauce.

# What You'll 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 (red or green)
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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add penne or rotini and cook according to package directions until al dente. Drain 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 more.
03 - Stir in shredded chicken, drained black beans, diced tomatoes, corn, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 minutes until heated through.
04 - Pour red enchilada sauce into the skillet 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 combined cheeses, mixing until the sauce is creamy and well blended.
06 - Sprinkle remaining cheeses evenly over the top of the pasta. Cover the skillet and let sit for 3-4 minutes until cheese is fully melted and bubbly.
07 - Transfer to serving dishes and garnish with fresh cilantro, green onions, or diced avocado as desired.

# Additional Tips::

01 -
  • It delivers all the cozy, cheesy satisfaction of enchiladas without the rolling or baking time.
  • You can have dinner on the table in under 45 minutes using ingredients you likely already have.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
  • It's flexible enough to handle whatever vegetables or beans are hiding in your pantry.
02 -
  • Always drain your diced tomatoes thoroughly or the sauce becomes thin and soupy instead of thick and clingy.
  • Stir in the sour cream off the heat to prevent it from breaking and turning grainy.
  • Don't skip covering the skillet after adding the final cheese layer, it's the only way to get that melty, stretchy top.
  • Use a deep skillet or you'll end up with pasta spilling over the sides when you try to toss everything together.
03 -
  • Taste your enchilada sauce before using it, some brands are much saltier or spicier than others and you may need to adjust seasoning.
  • Reserve a cup of pasta water before draining, it's a lifesaver if your sauce needs thinning or extra creaminess.
  • Let the finished dish rest for five minutes before serving so the sauce thickens slightly and clings better to the pasta.
  • Use freshly shredded cheese instead of pre-shredded, it melts smoother and tastes infinitely better.
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