Chicken Enchilada Pasta (Printable)

A vibrant Tex-Mex fusion blending enchilada-spiced chicken with penne, black beans, and melted cheddar and Monterey Jack cheese.

# What You Need:

→ Poultry

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 12 oz penne or rotini pasta

→ Vegetables and 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 and 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 and 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

# Directions:

01 - Cook 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 onion and bell pepper for 3 to 4 minutes until softened. Add 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 to 4 minutes until heated through.
04 - Pour in enchilada sauce and bring to a simmer. Add cooked pasta and toss to combine thoroughly.
05 - Reduce heat to low. Stir in sour cream and half of the cheeses, mixing until creamy and well blended.
06 - Sprinkle remaining cheeses evenly over the top. Cover and let sit for 3 to 4 minutes until cheese is melted and bubbly.
07 - Serve hot, garnished with cilantro, green onions, or avocado as desired.

# Expert Suggestions:

01 -
  • Everything comes together in one skillet, so cleanup is almost as quick as the cooking.
  • The enchilada sauce clings to every piece of pasta, giving you that bold Tex-Mex flavor in every forkful.
  • You can use rotisserie chicken or leftover grilled chicken, making it a perfect way to clear out the fridge.
  • The gooey cheese layer on top turns golden and bubbly, adding a little drama to an otherwise simple weeknight meal.
02 -
  • Drain the tomatoes and beans completely or the dish will turn soupy and lose its thick, saucy texture.
  • Stir in the sour cream off the heat or on very low heat to prevent it from curdling and breaking.
  • Use a deep skillet or Dutch oven, this dish gets bulky fast and you need room to toss everything together without losing half of it over the sides.
  • Dont skip the resting time after adding the final cheese layer, those few covered minutes make the cheese melt evenly and bind everything into one cohesive dish.
03 -
  • Use a mix of sharp cheddar and Monterey Jack for the best melt and flavor balance, the cheddar brings tang and the Jack brings creaminess.
  • Taste your enchilada sauce before you add it, some brands are saltier or spicier than others, and knowing what you're working with helps you adjust seasoning at the end.
  • If you want a little crispy top, transfer the skillet under the broiler for two minutes after adding the final cheese layer, just watch it closely so it doesn't burn.
  • Add a squeeze of fresh lime juice right before serving to brighten the whole dish and cut through the richness of the cheese and sour cream.
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