Chicken Enchilada Pasta (Printable Version)

A flavorful fusion combining bold enchilada flavors with comforting pasta, black beans, and melted cheese for an easy Tex-Mex weeknight meal.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - Cook 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 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 Advice:

01 -
  • It tastes like enchiladas but cooks in one skillet, so cleanup is painless.
  • The creamy, cheesy sauce clings to every piece of pasta and makes even picky eaters ask for seconds.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Drain the diced tomatoes or your sauce will turn soupy and bland instead of thick and clingy.
  • Stir in the sour cream off the heat or on very low heat, high heat can make it curdle and ruin the creamy texture.
  • Use freshly shredded cheese, pre-shredded bags have anti-caking agents that make the sauce grainy instead of smooth.
03 -
  • Taste the enchilada sauce before you add it, some brands are much saltier or spicier than others and you can adjust seasonings accordingly.
  • Let the dish rest for 5 minutes after you take it off the heat, the sauce thickens up and clings better to the pasta.
  • If you want extra creaminess, stir in a few tablespoons of cream cheese along with the sour cream.
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