Chicken Enchilada Pasta (Printable)

Bold Tex-Mex fusion featuring shredded chicken, penne, black beans, and melted cheddar and Monterey Jack cheese in enchilada sauce.

# What You 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 - 1½ cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - ½ cup sour cream

→ Spices & Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ 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 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 onion and bell pepper for 3-4 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 3-4 minutes until heated through.
04 - Pour in enchilada sauce and bring to a simmer. Add 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 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 as desired.

# Expert Tips:

01 -
  • It delivers all the punchy flavor of enchiladas without the fuss of rolling tortillas or layering a casserole.
  • The cheese melts into the sauce and coats every piece of pasta like a dream.
  • You can have dinner on the table in under an hour using ingredients you probably already have.
  • Leftovers taste even better the next day when the flavors have had time to settle in together.
02 -
  • Don't skip draining the tomatoes or your sauce will turn thin and watery instead of thick and clingy.
  • Use freshly shredded cheese instead of pre-shredded, it melts smoother and doesn't have that weird coating that sometimes makes it grainy.
  • If your skillet isn't deep enough, the pasta will overflow when you toss it, so grab your biggest one or use a Dutch oven.
03 -
  • If the sauce looks too thick after adding the pasta, splash in a little pasta water or chicken broth to loosen it up.
  • Let the skillet rest off the heat for a few minutes before serving, it helps the flavors settle and the cheese set just enough to scoop cleanly.
  • For a little extra richness, stir in a tablespoon of butter along with the sour cream.
Go Back