Chicken Enchilada Pasta (Printable)

Bold Tex-Mex fusion with shredded chicken, enchilada sauce, pasta, black beans, and gooey melted cheese.

# 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

# How To Make:

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 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.
05 - Reduce heat to low. Stir in sour cream and half of the 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.

# Top Suggestions:

01 -
  • It brings together two comfort food worlds without any fussy layering or baking time.
  • You can have everything ready in under 45 minutes, even on the busiest nights.
  • Leftovers taste even better the next day when the flavors have had time to marry.
  • It's flexible enough to handle whatever you have in the pantry or fridge.
02 -
  • Don't skip draining the tomatoes, or you'll end up with a watery sauce that won't cling to the pasta.
  • Stir in the sour cream off the heat or on very low heat to prevent it from curdling and turning grainy.
  • Use a skillet large enough to hold everything comfortably, or you'll be fighting to toss the pasta without spilling.
  • If the sauce looks too thick after adding the pasta, splash in a bit of reserved pasta water to loosen it up.
03 -
  • Cook the pasta one minute less than the package directs so it doesn't get mushy when you toss it with the sauce.
  • Shred your own cheese instead of using pre-shredded — it melts smoother and doesn't have the anti-caking agents that can make the sauce grainy.
  • Let the dish rest for five minutes after you've added the cheese on top so the flavors settle and the cheese melts evenly.
  • Store leftovers in an airtight container and reheat gently on the stove with a splash of water or broth to bring back the creamy texture.
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