Save to Pinterest My neighbor brought this over on a Tuesday night when I was drowning in deadlines, and I ate it cold from the fridge at midnight. The next morning, I texted her begging for the recipe. She laughed and said she'd thrown it together because her kids refused to eat enchiladas but inhaled anything with pasta. I made it that weekend and understood why her family devoured it without complaint.
I started making this every time friends came over unannounced because it looks impressive but requires almost no skill. One night, my friend who claimed she hated beans scraped her plate clean and asked what I put in it. When I told her black beans, she stared at me in disbelief. That was the moment I realized this dish had some kind of magic baked into it.
Ingredients
- Cooked chicken breast, shredded (2 cups): Rotisserie chicken is your best friend here and saves you 20 minutes of poaching and shredding.
- Penne or rotini pasta (340 g): The ridges and tubes catch the sauce perfectly, so every bite is packed with flavor.
- Black beans (1 can, 400 g): Rinse them well to avoid any metallic taste, they add creaminess and protein without feeling heavy.
- Bell pepper, diced (1): Red gives a sweeter flavor, green adds a sharper bite, use whichever you have.
- Small onion, diced (1): The base of all good Tex-Mex flavor, dont skip it even if you think you dont like onions.
- Garlic, minced (2 cloves): Fresh garlic makes the kitchen smell incredible and adds depth the jarred stuff just cant match.
- Diced tomatoes, drained (1 can, 400 g): Draining them keeps the sauce from getting watery and sad.
- Frozen corn (1 cup, optional): Adds little pops of sweetness that balance the smoky spices beautifully.
- Red enchilada sauce (2 cups): This is the soul of the dish, buy a brand you trust or the whole thing falls flat.
- Shredded cheddar cheese (1 ½ cups): Sharp cheddar melts into gooey pockets of comfort.
- Shredded Monterey Jack cheese (1 cup): It melts smoother than cheddar and adds a mild creaminess.
- Sour cream (½ cup): Stir it in at the end for a rich, tangy creaminess that ties everything together.
- Ground cumin (1 tsp): Earthy and warm, it smells like every good taco night youve ever had.
- Smoked paprika (1 tsp): Adds a subtle smokiness without any heat.
- Chili powder (½ tsp): Just enough to add warmth without making it spicy.
- Salt and pepper: Taste as you go, the beans and sauce can be salty so adjust carefully.
- Olive oil (2 tbsp): For sauteing the vegetables until theyre soft and fragrant.
- Fresh cilantro, green onions, diced avocado (optional): These garnishes add freshness and color, but the dish is delicious without them too.
Instructions
- Cook the pasta:
- Boil it in heavily salted water until just al dente, it will soften a bit more when you toss it with the sauce. Drain it well so you dont water down the enchilada sauce.
- Saute the vegetables:
- Heat olive oil in a deep skillet and cook the onion and bell pepper until they soften and start to smell sweet, about 3 to 4 minutes. Add the garlic and stir for another minute, watching carefully so it doesnt burn.
- Add the chicken and beans:
- Toss in the shredded chicken, black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together and let it heat through for 3 to 4 minutes, the spices will bloom and smell amazing.
- Pour in the enchilada sauce:
- Add the sauce and bring everything to a gentle simmer. Toss in the cooked pasta and stir until every piece is coated.
- Make it creamy:
- Lower the heat and stir in the sour cream and half of the cheeses, mixing until the sauce becomes silky and clings to the pasta. This is where it transforms from good to unforgettable.
- Melt the cheese on top:
- Sprinkle the remaining cheese evenly over everything, cover the skillet, and let it sit for 3 to 4 minutes. The cheese will melt into a gooey, bubbly blanket.
- Serve and garnish:
- Dish it up hot and top with cilantro, green onions, or avocado if you want. Even without garnishes, it tastes like comfort in a bowl.
Save to Pinterest One evening, my husband set the table without being asked and poured wine before I even finished cooking. When I asked what the occasion was, he shrugged and said this dish just felt special. We ate on the couch with the TV off, scraping our bowls clean, and I realized some recipes dont need a reason to feel like a celebration.
Variations That Work
I once ran out of chicken and doubled the black beans instead, and my vegetarian cousin nearly cried with joy. You can also swap the red enchilada sauce for green if you want something tangier and brighter. If your family likes heat, throw in diced jalapenos with the garlic or shake in extra chili powder. For a gluten-free version, just use gluten-free pasta and check your enchilada sauce label.
Storage and Reheating
This keeps in the fridge for up to four days in an airtight container, and it reheats like a dream in the microwave or on the stovetop with a splash of water. I actually prefer it the next day when the flavors have melded together overnight. You can freeze individual portions for up to two months, just thaw in the fridge overnight and reheat gently. The texture stays surprisingly good, though the cheese might separate a little.
Serving Suggestions
I like to serve this with a simple green salad dressed in lime vinaigrette to cut through the richness. Tortilla chips on the side are perfect for scooping up extra sauce, and my kids treat them like edible spoons. A cold beer or a margarita makes it feel like a weekend even on a Wednesday.
- Top with a dollop of sour cream and a squeeze of lime right before serving.
- Serve with warm flour tortillas on the side for a fun twist.
- Pair with Mexican rice or cilantro lime rice if you want to make it a bigger meal.
Save to Pinterest This is the kind of recipe that makes weeknights feel manageable and dinner tables feel full. I hope it becomes one of those dishes you make without thinking, the one everyone requests when they need comfort in a bowl.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can prepare this dish up to step 5, then refrigerate for up to 24 hours. When ready to serve, reheat gently on the stovetop over low heat, adding a splash of chicken broth if needed, then top with remaining cheese and cover until melted.
- → What's the best way to shred chicken for this dish?
Use cooked chicken breast—rotisserie chicken is quickest. Once cooled, pull apart with two forks or place between two cutting boards and shred with a knife. For pre-cooked chicken, poach boneless breasts in simmering broth for 12-15 minutes, then shred while warm.
- → How do I adjust the spice level?
For milder flavor, reduce chili powder and paprika by half. For extra heat, add diced jalapeños during the vegetable sauté or increase chili powder to 1 teaspoon. The enchilada sauce brand also affects spice—check labels for heat levels before purchasing.
- → What pasta shapes work best?
Penne and rotini are ideal because their ridges and spirals capture the creamy sauce. Fusilli, farfalle, or even rigatoni work equally well. Avoid long pasta like spaghetti, which doesn't hold the sauce as effectively in a skillet dish.
- → Can I make this gluten-free?
Absolutely. Simply swap the pasta for a gluten-free alternative and verify your enchilada sauce is gluten-free—many brands are, but always check labels. All other ingredients are naturally gluten-free, making this an easy substitution.
- → How do I store leftovers?
Transfer cooled portions to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over low heat with a tablespoon of water or broth to restore creaminess. The flavor actually deepens after a day, making this excellent for meal prep.