Chicken Enchilada Pasta (Print View)

Bold Tex-Mex fusion featuring shredded chicken, enchilada sauce, black beans, and melted cheese combined with pasta for weeknight comfort.

# Components:

→ 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 (red or green), diced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1 can (15 oz) diced tomatoes, drained
08 - 1 cup frozen corn (optional)

→ 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 (optional)
19 - Sliced green onions (optional)
20 - Diced avocado (optional)

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large deep skillet over medium heat. Sauté diced onion and bell pepper for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Stir in shredded chicken, drained black beans, diced tomatoes, corn if using, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 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 combined cheeses, mixing until creamy and well blended.
06 - Sprinkle remaining cheeses evenly over the top. Cover and let sit for 3-4 minutes until cheese is melted and bubbly.
07 - Serve hot, garnished with cilantro, green onions, or avocado if desired.

# Expert Advice:

01 -
  • It gives you all the bold, cheesy satisfaction of enchiladas without rolling a single tortilla.
  • Everything comes together in about 40 minutes, making it perfect for busy weeknights when you still want real flavor.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip draining the diced tomatoes and black beans, or you'll end up with a watery sauce that slides right off the pasta.
  • Stir in the sour cream off the heat or on very low heat, otherwise it can curdle and get grainy instead of creamy.
  • If your enchilada sauce tastes too sharp or acidic straight from the can, let it simmer for an extra minute or two to mellow out.
03 -
  • Use a deep skillet or Dutch oven so you have plenty of room to toss the pasta without making a mess all over your stovetop.
  • Taste your enchilada sauce before you add it, some brands are saltier than others and you might need to adjust your seasoning accordingly.
  • Let the finished dish rest for five minutes before serving, it helps the sauce thicken up and makes it easier to scoop onto plates without everything sliding around.
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