Save My neighbor knocked on the door one Tuesday holding a foil-covered skillet and said she'd accidentally made way too much of something called enchilada pasta. One bite and I was completely hooked on the creamy, spicy tangle of noodles and melted cheese. I asked for the recipe immediately, scribbled it on the back of a grocery receipt, and have been making my own version ever since. It's become my go-to whenever I want something comforting but don't want to spend an hour in the kitchen.
I made this for my teenage son's friends after soccer practice once, and they devoured the entire skillet before I could even plate it properly. They kept asking what restaurant it came from, and I had to convince them I actually made it myself. Now every time his teammates come over, they ask if I'm making that pasta thing again. It's become my unofficial team-feeding specialty, and I love how it stretches to feed a crowd without breaking the budget.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it cuts prep time in half and adds a little extra flavor from the seasoning.
- Penne or rotini pasta: The ridges and shapes grab onto the sauce beautifully, making every bite flavorful instead of slippery.
- Black beans: Make sure to rinse them well or the starchy liquid can make your sauce too thick and muddy tasting.
- Bell pepper and onion: I like using red bell pepper for a hint of sweetness, but green works if that's what you have on hand.
- Garlic: Fresh is always better than jarred here, it blooms in the oil and fills the whole kitchen with that warm, savory smell.
- Diced tomatoes: Drain them completely or your sauce will get watery and won't cling to the pasta the way it should.
- Frozen corn: Totally optional, but it adds little bursts of sweetness that balance the spice.
- Red enchilada sauce: This is the heart of the dish, so pick a brand you actually like the taste of straight from the can.
- Cheddar and Monterey Jack cheese: The combo gives you sharp flavor and creamy melt, don't skip the Monterey Jack or it won't get that gooey texture.
- Sour cream: Stir it in at the end for richness and to cool down the heat just a little.
- Cumin, smoked paprika, chili powder: These spices build the Tex-Mex backbone, and the smoked paprika adds a depth that makes people ask what your secret is.
- Olive oil: Just enough to keep the veggies from sticking and to carry the garlic flavor through the whole dish.
- Fresh cilantro, green onions, avocado: Garnishes that add freshness and make the dish look like you tried way harder than you actually did.
Instructions
- Boil the pasta:
- Get your water boiling with a generous pinch of salt, then cook the pasta just until al dente so it doesn't turn mushy when you toss it with the sauce later. Drain it well and set it aside while you build the rest of the dish.
- Sauté the vegetables:
- Heat the olive oil in a big skillet and toss in the onion and bell pepper, stirring occasionally until they soften and start to smell sweet. Add the garlic and cook just until fragrant, about a minute, being careful not to let it brown.
- Add the protein and beans:
- Stir in your shredded chicken, black beans, diced tomatoes, corn if you're using it, and all the spices. Let everything heat through and get cozy together for a few minutes, stirring so the spices coat everything evenly.
- Simmer with enchilada sauce:
- Pour in the enchilada sauce and bring it all to a gentle simmer, then add your cooked pasta and toss until every piece is coated. The sauce should cling to the noodles and smell absolutely incredible at this point.
- Stir in the creamy goodness:
- Lower the heat and fold in the sour cream and half of the shredded cheeses, stirring until everything melts into a creamy, cohesive sauce. This is where the magic happens and it all comes together.
- Melt the topping:
- Sprinkle the remaining cheese over the top, cover the skillet, and let it sit for a few minutes until the cheese is melted and bubbly. Resist the urge to dig in immediately, let it set just a little so it doesn't fall apart when you serve it.
- Garnish and serve:
- Top with fresh cilantro, sliced green onions, or diced avocado if you want to make it look pretty and add a pop of freshness. Serve it straight from the skillet for that cozy, family-style vibe.
Save One night I made this after a long, frustrating day at work, and the smell of cumin and garlic sizzling in the pan honestly made everything feel manageable again. My husband walked in, took one look at the bubbling cheese, and said it smelled like a hug. That's exactly what this dish is, comfort in a skillet, ready when you need it most. It's the kind of meal that reminds you why cooking at home matters, not just for your body but for your mood too.
Swaps and Shortcuts
If you don't have cooked chicken on hand, grab a rotisserie chicken from the store and shred it while the pasta boils. You can also use leftover turkey, ground beef, or even skip the meat entirely and double up on the black beans for a vegetarian version that's just as hearty. Gluten-free pasta works beautifully here if you need it, just watch the cook time since some brands can get mushy fast. For a spicier kick, toss in diced jalapeños with the bell pepper or add a few shakes of hot sauce when you stir in the enchilada sauce.
Storing and Reheating
This dish keeps well in the fridge for up to four days in an airtight container, and honestly it tastes even better after the flavors have had time to meld overnight. To reheat, add a splash of milk or chicken broth to loosen the sauce, then warm it gently on the stovetop or in the microwave in short bursts. The cheese might separate a little if you overheat it, so go slow and stir often. I've never tried freezing it because it disappears too fast in my house, but I imagine it would hold up if you thawed it slowly in the fridge first.
Serving Suggestions
This pasta is filling enough to stand on its own, but I like to serve it with a simple side salad dressed in lime and olive oil to cut through the richness. Tortilla chips and salsa on the side make it feel like a full Tex-Mex feast without any extra work. If you're feeding a crowd, set out little bowls of toppings like extra cheese, sour cream, hot sauce, and cilantro so everyone can customize their plate.
- A squeeze of fresh lime juice right before serving brightens up the whole dish and adds a little zing.
- Crumbled tortilla chips on top add a satisfying crunch that contrasts with the creamy pasta.
- Leftovers make an excellent filling for quesadillas or burritos the next day.
Save This recipe has become one of those reliable favorites that I turn to when I want something delicious without a lot of fuss. It's proof that you don't need fancy ingredients or complicated techniques to make something that feels special and tastes like you put in way more effort than you actually did.
Recipe FAQ
- → Can I use rotisserie chicken instead of cooking chicken breast?
Yes, rotisserie chicken is an excellent shortcut. Simply shred about 2 cups of meat and use it directly in step 3. This reduces prep time significantly without compromising flavor.
- → How do I make this dish gluten-free?
Substitute the penne or rotini with gluten-free pasta varieties available at most grocery stores. Cook according to package instructions and proceed with the rest of the dish as written.
- → What can I do if I want to increase the spice level?
Add diced jalapeños during the sauté stage, increase chili powder to 1 teaspoon, or use a spicier enchilada sauce. Start with small additions and adjust to taste preference.
- → Is there a vegetarian version of this dish?
Absolutely. Omit the chicken and double the black beans to maintain protein content. The remaining ingredients and flavors work beautifully in a vegetarian adaptation.
- → Can I prepare this ahead of time?
Yes, assemble the dish up to step 5, cover, and refrigerate. Before serving, reheat gently over low heat, then top with cheese and let it melt. This makes it ideal for meal prep.
- → What are good garnish options for serving?
Fresh cilantro, sliced green onions, diced avocado, jalapeño slices, or a dollop of sour cream enhance the presentation and flavor. Choose based on personal preference and dietary needs.