Chicken Enchilada Pasta (Printable)

A flavorful Tex-Mex fusion dish combining chicken, pasta, black beans and gooey melted cheese with bold enchilada sauce for weeknight comfort.

# 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
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

# Step-by-Step Guide:

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 thoroughly.
05 - Reduce heat to low. Stir in sour cream and half of the combined cheeses, mixing until 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 as desired.

# Expert Tips:

01 -
  • It delivers all the comfort of baked enchiladas without rolling a single tortilla or dirtying a baking dish.
  • The sauce clings to every twist of pasta so you get bold flavor in each bite instead of puddles at the bottom.
  • You can have dinner on the table in under an hour using rotisserie chicken and pantry staples.
  • Leftovers reheat beautifully and taste even richer the next day when the spices have had time to meld.
02 -
  • Drain the diced tomatoes completely or your pasta will swim in liquid instead of clinging to a thick, saucy coating.
  • Stir in the sour cream off the heat or on very low heat to prevent it from curdling and turning grainy.
  • Use freshly shredded cheese instead of pre-shredded bags, the anti-caking agents keep it from melting as smoothly.
  • Don't skip the resting time after adding the final cheese layer, those few covered minutes turn it from good to irresistible.
03 -
  • Reserve a cup of pasta water before draining, you can stir in a splash at the end if the sauce gets too thick.
  • Toast your cumin and paprika in the dry skillet for 30 seconds before adding the oil to wake up their flavor and add depth.
  • If you want extra crunch, transfer the finished pasta to a baking dish, top with more cheese, and broil for 2 minutes until bubbly and golden.
  • Use a mix of sharp cheddar and pepper jack instead of Monterey Jack if you want a little more heat and personality in every bite.
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