Save My neighbor knocked on the door one Tuesday holding a casserole dish and said she'd accidentally made enough enchilada pasta for her whole block. One forkful and I was hooked on the creamy, spicy tangle of penne and cheese. The next week I stood in my own kitchen trying to recreate it from memory, tossing in every Tex-Mex flavor I could think of. What came out of that skillet was even better than hers, and I've been making it ever since.
I made this the night my sister announced she was moving across the country. We sat at the table longer than usual, scraping our plates clean and pretending the evening wouldn't end. She asked for the recipe before she left, and now she texts me photos every time she makes it in her new apartment. It's become our way of staying close when miles get in the way.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving you 20 minutes and adding extra seasoning you didn't have to measure.
- Penne or rotini pasta: The ridges and hollows catch the sauce and little bits of bean, making every forkful satisfying instead of slippery.
- Black beans: They add hearty texture and a subtle earthiness that balances the tangy enchilada sauce without weighing things down.
- Bell pepper: Red peppers bring a hint of sweetness, green ones a vegetal snap, either works depending on your mood or what's in the crisper.
- Onion and garlic: These build the savory foundation that makes the whole dish smell like a weekend even on a Wednesday night.
- Diced tomatoes: Draining them keeps the pasta from turning soupy, leaving just enough tomato brightness to peek through the cream.
- Frozen corn: Optional but worth it for little pops of sweetness that surprise you in the best way.
- Red enchilada sauce: This is where the magic lives, coating every ingredient in smoky, chili-kissed flavor that ties the whole dish together.
- Cheddar and Monterey Jack cheese: Cheddar brings sharpness, Jack brings melt, together they create that gooey, golden top layer everyone fights over.
- Sour cream: Stirred in at the end, it softens the heat and adds a luxurious creaminess that makes the sauce cling like a dream.
- Ground cumin, smoked paprika, chili powder: These three spices give you warmth, smoke, and a gentle kick without needing a spice rack full of jars.
- Olive oil: Just enough to coax the vegetables into tenderness and keep everything from sticking to the skillet.
- Fresh cilantro, green onions, avocado: Garnishes that add color, freshness, and a little richness right before you dig in.
Instructions
- Boil the pasta:
- Cook your penne in well-salted water until it still has a little bite, then drain it and set it aside. You want it just shy of fully cooked because it will finish in the sauce and soak up all that flavor.
- Sauté the vegetables:
- Heat olive oil in a deep skillet and toss in the onion and bell pepper, stirring until they soften and start to smell sweet. Add the garlic last so it doesn't burn, giving it just a minute to bloom and fill your kitchen with that unmistakable aroma.
- Build the filling:
- Stir in the shredded chicken, black beans, diced tomatoes, corn, and all your spices, letting everything heat through and mingle. This is where the dish starts to smell like a fiesta, warm and inviting.
- Add the enchilada sauce:
- Pour in the sauce and bring it to a gentle simmer, watching it bubble and thicken slightly. Toss in the cooked pasta and stir until every piece is coated in that rich, red goodness.
- Stir in the cream and cheese:
- Lower the heat and fold in the sour cream and half the cheese, stirring until it melts into a creamy, dreamy sauce. The pasta should look glossy and smell like the best part of Tex-Mex night.
- Top and melt:
- Sprinkle the remaining cheese over the top, cover the skillet, and let it sit for a few minutes until the cheese melts into a bubbly, golden blanket. Uncover it and feel that rush of steam and cheesy perfection.
- Garnish and serve:
- Spoon it into bowls and top with cilantro, green onions, or avocado if you have them. Serve it hot and watch everyone go quiet for the first few bites.
Save The first time I brought this to a potluck, someone asked if I'd been hiding a secret catering business. I laughed and said it was just pasta and a can of enchilada sauce, but they didn't believe me until I wrote the recipe on a napkin. Now three friends make it monthly, and every time I see it show up at a gathering, I feel like I've shared a little piece of home.
Making It Your Own
This dish is forgiving and loves to be tweaked. Swap the chicken for ground beef or turkey if that's what you have, or skip the meat entirely and double the black beans for a vegetarian version that's just as hearty. If you're feeling spicy, toss in diced jalapeños with the garlic or stir in a spoonful of chipotle in adobo for smoky heat. You can even use green enchilada sauce instead of red for a tangier, brighter flavor that changes the whole personality of the dish.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better the second day when the flavors have had time to deepen. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce, or microwave in short bursts, stirring in between. If the pasta seems dry, a spoonful of sour cream or a drizzle of enchilada sauce will bring it back to life. I've even frozen portions in individual containers for those nights when I need dinner to feel like a hug with zero effort.
Serving Suggestions
This pasta is a meal on its own, but it shines even brighter with a few simple sides. A crisp green salad with lime vinaigrette cuts through the richness, or you can serve warm tortilla chips and salsa on the side for scooping. I love pairing it with a cold Mexican lager or a pitcher of iced hibiscus tea to balance the heat. For a crowd, set out bowls of extra toppings like pickled jalapeños, crumbled queso fresco, or hot sauce so everyone can customize their plate.
- Serve with a side of Spanish rice or cilantro lime rice for a fuller spread.
- Top with a squeeze of fresh lime juice right before eating to brighten all the flavors.
- Pair with a simple cucumber and tomato salad dressed with lime and salt for a refreshing contrast.
Save This is the kind of dinner that makes a Tuesday feel special without asking for much in return. Keep the ingredients on hand, and you'll always have a way to feed people you love with something warm, cheesy, and impossibly satisfying.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works perfectly and saves preparation time. Shred about 2 cups of meat from a store-bought rotisserie chicken for the same results with even more flavor.
- → How do I make this dish spicier?
Add diced jalapeños during the cooking step, increase the chili powder to 1 teaspoon, or choose a spicier enchilada sauce. You can also mix in hot sauce or red pepper flakes to taste.
- → Is this suitable for a vegetarian diet?
Absolutely. Simply omit the chicken and double the amount of black beans to 2 cans for protein and substance. The rest of the ingredients remain the same for a delicious vegetarian version.
- → Can I make this gluten-free?
Yes, substitute the penne or rotini pasta with certified gluten-free pasta following the same cooking instructions. Be sure to check your enchilada sauce label for gluten-containing ingredients.
- → What garnishes work best for serving?
Fresh cilantro, sliced green onions, diced avocado, sour cream drizzle, and lime wedges all complement the flavors beautifully. These add freshness and texture to balance the rich, cheesy dish.
- → Can I prepare this ahead of time?
You can assemble the dish without the top layer of cheese several hours ahead and refrigerate it. Bake covered at 350°F for 20 minutes until heated through, then add cheese and let it melt before serving.