Chicken Enchilada Pasta (Printable Version)

Bold Tex-Mex flavors meet comforting pasta in this fusion dish with shredded chicken, black beans, and melted cheese.

# Ingredient List:

→ 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 directions 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 3-4 minutes until softened. Add minced 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 3-4 minutes until heated through.
04 - Pour enchilada sauce into the skillet and bring to a simmer. Add the cooked pasta and toss thoroughly to combine all ingredients.
05 - Reduce heat to low. Stir in sour cream and half of the cheeses, mixing until the sauce is creamy and well blended throughout.
06 - Sprinkle remaining cheeses evenly over the top. Cover the skillet and let sit for 3-4 minutes until the cheese is completely melted and bubbly.
07 - Transfer to serving plates or bowls. Garnish with fresh cilantro, green onions, or diced avocado as desired. Serve immediately while hot.

# Expert Advice:

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 leftovers even better the next day.
  • You can use rotisserie chicken and canned beans, so dinner is ready in forty minutes flat.
  • Kids love it because it is mild enough to enjoy but bold enough to feel like a treat.
02 -
  • Drain the diced tomatoes completely or you will end up with a soupy mess instead of a thick, saucy pasta.
  • Do not add all the cheese at once, folding half in first creates a creamy base and topping with the rest gives you that irresistible melted layer.
  • Taste before serving and adjust the salt, sometimes the enchilada sauce and cheese are salty enough on their own.
03 -
  • Use rotisserie chicken and pre-shredded cheese to cut your prep time in half without sacrificing flavor.
  • If you like crispy cheese, pop the skillet under the broiler for two minutes after adding the top layer of cheese, just watch it closely so it does not burn.
  • Leftover enchilada sauce freezes beautifully, so make this again next week without buying a new can.
Return