Pin it My sister showed up one Tuesday with leftover rotisserie chicken and a jar of enchilada sauce, insisting we could turn dinner around in under an hour. I was skeptical until the smell of cumin and melted cheese filled the kitchen. We tossed everything into one skillet, and by the time we sat down, we both agreed this odd little fusion experiment deserved a permanent spot in the rotation. It's messy, cheesy, and unapologetically satisfying.
I made this for my neighbor after she had surgery, and she called it comfort food with a kick. She loved that it wasn't bland or boring, and I loved that I could assemble it in her dish and just pop it over. When I picked up the empty pan a few days later, there was a note tucked inside asking for the recipe. That's when I knew this dish had legs beyond my own kitchen.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra seasoning you didnt have to think about.
- Penne or rotini pasta: The ridges and shapes catch the sauce beautifully, but any short pasta will work if thats what you have on hand.
- Black beans: Make sure to rinse them well to avoid any metallic taste from the can, they add heartiness and a subtle earthiness.
- Bell pepper: Red peppers bring a slight sweetness, green ones add a sharper bite, use whichever matches your mood.
- Onion and garlic: The base of almost every good skillet dish, they build the savory backbone you taste in every bite.
- Diced tomatoes: Drain them so the dish doesnt get watery, you want richness, not soup.
- Frozen corn: Optional but recommended, it adds pops of sweetness that balance the spice.
- Red enchilada sauce: This is the star, choose a brand you like because it defines the whole flavor profile.
- Cheddar and Monterey Jack cheese: The combo melts into a creamy, stretchy layer, cheddar for sharpness and Jack for smoothness.
- Sour cream: Stir it in at the end to create a luscious, tangy creaminess that ties everything together.
- Cumin, smoked paprika, chili powder: These three spices do the heavy lifting, giving you warmth, smoke, and a gentle heat.
- Olive oil: Just enough to get the vegetables soft and fragrant without feeling greasy.
- Fresh cilantro, green onions, avocado: Garnishes that add color, freshness, and a little bit of cool contrast to the warm, cheesy pasta.
Instructions
- Boil the pasta:
- Cook your pasta in well-salted water until it still has a slight bite, it will soften a bit more when you toss it with the sauce. Drain it and set it aside while you build the skillet base.
- Sauté the vegetables:
- Heat olive oil in a large skillet and cook the onion and bell pepper until they start to soften and smell sweet, then add the garlic and let it bloom for just a minute. You want fragrance, not browning.
- Add the chicken and beans:
- Stir in the shredded chicken, black beans, tomatoes, corn, and all your spices, letting everything warm through and mingle. This is where the kitchen starts to smell like a taqueria.
- Pour in the enchilada sauce:
- Add the sauce and bring it to a gentle simmer, then toss in the cooked pasta and stir until every piece is coated. The pasta should look glossy and red.
- Stir in the cream and cheese:
- Lower the heat and fold in the sour cream and half the cheese, stirring until the sauce turns creamy and clings to the pasta. It should look rich and inviting.
- Melt the remaining cheese:
- Sprinkle the rest of the cheese over the top, cover the skillet, and let it sit for a few minutes until the cheese melts into a bubbly, golden layer. Resist the urge to peek too early.
- Garnish and serve:
- Top with cilantro, green onions, or avocado if you like, then serve it straight from the skillet while it's still steaming. Everyone can dig in family style.
Pin it The first time I brought this to a potluck, someone asked if it was baked because the cheese on top looked so perfect. I admitted it all happened on the stovetop, and suddenly everyone wanted to know how I pulled it off without turning on the oven. It became my go-to contribution after that, the dish that looked impressive but secretly took less effort than most casseroles. There's something satisfying about watching people go back for seconds and realizing you barely broke a sweat making it.
Making It Your Own
This recipe is forgiving and loves improvisation. If you want more heat, toss in diced jalapeños or a pinch of cayenne. For a vegetarian version, skip the chicken and add extra beans or roasted sweet potato cubes. You can even swap the pasta for rice or quinoa if you're feeding someone who avoids gluten, just adjust the liquid slightly so it doesn't dry out. The bones of this dish stay the same, but the details can shift to match your pantry or your crowd.
Storing and Reheating
Leftovers keep well in the fridge for up to four days, and they actually taste better the next day once the flavors have had time to settle. Reheat individual portions in the microwave with a splash of water or milk to loosen the sauce, or warm the whole batch in a covered skillet over low heat. The cheese might not be as stretchy the second time around, but the flavor holds strong. I've even eaten it cold straight from the fridge on a busy morning, though I won't admit that to anyone but you.
Serving Suggestions
This dish is hearty enough to stand alone, but it pairs beautifully with a simple side salad or tortilla chips and salsa. If you're feeding a crowd, set out bowls of extra toppings like lime wedges, hot sauce, pickled jalapeños, and crumbled queso fresco so everyone can customize their plate. It's also a great make-ahead option for meal prep, just portion it into containers and reheat throughout the week.
- Serve with a crisp romaine salad dressed in lime and olive oil.
- Add a side of warm flour tortillas for scooping.
- Offer lime wedges and hot sauce at the table for those who like extra brightness or heat.
Pin it This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small celebration. It's quick, it's cozy, and it always disappears faster than I expect.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can prepare the chicken and vegetable mixture up to 2 days in advance and store it in the refrigerator. Cook the pasta fresh and combine everything just before serving for best texture. Alternatively, assemble the complete dish and refrigerate unbaked, then bake covered at 350°F for 20-25 minutes until heated through.
- → What type of pasta works best for this dish?
Penne or rotini are ideal as their shapes trap the enchilada sauce and cheese. Rigatoni or farfalle also work well. Avoid thin pasta like angel hair, which may become mushy when mixed with the sauce.
- → How can I make this spicier?
Add diced jalapeños when sautéing the vegetables, increase the chili powder to 1 teaspoon, or use a spicier enchilada sauce. You can also stir in sriracha or hot sauce to taste. Start small and adjust gradually for your preferred heat level.
- → Can I freeze leftovers?
Yes, this dish freezes well for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat covered in a 350°F oven for 20-25 minutes, or on the stovetop over low heat with a splash of milk or broth to restore creaminess.
- → Is there a vegetarian version?
Absolutely. Omit the chicken and double the black beans to 2 cans for protein and heartiness. Add extra vegetables like zucchini, mushrooms, or spinach for more substance. Follow the remaining steps as directed.
- → What should I serve alongside this dish?
Pair with a simple green salad, Mexican street corn, or warm tortillas to round out the meal. A refreshing agua fresca or lime-flavored beverage complements the Tex-Mex flavors beautifully.