Save to Pinterest My neighbor Rosa handed me a foil-covered casserole dish one Thursday evening after I helped her carry in groceries. She called it her "hurry-up enchilada pasta," and I had no idea what that meant until I reheated it an hour later. The smell alone—smoky, cheesy, with that unmistakable warmth of cumin—made me forget I'd planned to order takeout. I stood at the counter and ate half of it straight from the dish, then spent the next week texting her for the recipe.
I made this the first time for my brother and his kids when they stayed over during a snowstorm. They were skeptical about the "weird pasta" until the cheese melted and the kitchen smelled like a taco shop. My niece, who usually picks apart anything green, ate two bowls and asked if I could make it again for breakfast. I didn't, but I thought about it.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here—it saves time and adds extra seasoning you didn't have to think about.
- Penne or rotini pasta: The ridges and tubes catch the sauce in all the right places, making every bite satisfying and saucy.
- Black beans: These add heartiness and a little earthiness that balances the sharpness of the cheese and spice.
- Bell pepper and onion: Sautéing them first brings out their sweetness, which mellows the heat and deepens the overall flavor.
- Garlic: Two cloves might seem modest, but they bloom in the oil and give the dish a warm, aromatic base.
- Diced tomatoes: Draining them keeps the sauce from getting watery, and they add little bursts of acidity throughout.
- Frozen corn: Optional, but it adds pops of sweetness and a bit of texture that feels playful.
- Red enchilada sauce: This is the soul of the dish—look for one with a bit of smokiness and not too much sugar.
- Cheddar and Monterey Jack cheese: The cheddar brings sharpness, the Jack brings melt, and together they create that gooey, irresistible top layer.
- Sour cream: Stirred in at the end, it makes the sauce creamy and just tangy enough to keep things interesting.
- Cumin, smoked paprika, chili powder: These three spices create the Tex-Mex backbone—smoky, warm, and just a little bit bold.
- Olive oil: A couple tablespoons to start the sauté and keep everything from sticking.
- Fresh cilantro, green onions, avocado: Garnishes that add brightness, crunch, and richness right before serving.
Instructions
- Boil the pasta:
- Cook it in well-salted water until it still has a little bite—al dente matters here because it will keep cooking slightly in the sauce. Drain it and set it aside while you build the rest of the dish.
- Sauté the vegetables:
- Heat olive oil in a large 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 constantly for a minute so it doesn't burn.
- Add the protein and beans:
- Toss in the shredded chicken, black beans, diced tomatoes, corn if using, and all the spices. Stir everything together and let it heat through for a few minutes so the flavors start to mingle.
- Pour in the enchilada sauce:
- Add the sauce and bring the mixture to a gentle simmer, stirring to coat everything evenly. Then fold in the cooked pasta and toss until every piece is coated in that rich, red sauce.
- Make it creamy:
- Lower the heat and stir in the sour cream and half of the shredded cheeses. Keep stirring gently until the sauce becomes smooth and creamy, and the cheese melts into the pasta.
- Melt the cheese on top:
- Sprinkle the remaining cheese over the top in an even layer, cover the skillet, and let it sit for 3 to 4 minutes. The steam will melt the cheese into a gooey, bubbly blanket.
- Garnish and serve:
- Top with fresh cilantro, green onions, or avocado if you like. Serve it hot, straight from the skillet if you want to feel a little bit rustic.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd spent all day in the kitchen. I didn't have the heart to tell them it took less time than driving to pick up takeout. It sat next to casseroles that looked far fancier, but by the end of the night, my skillet was scraped clean and I had three people asking for the recipe. That's when I knew it was a keeper.
How to Store and Reheat
Let the pasta cool completely before transferring it to an airtight container, where it will keep in the fridge for up to four days. Reheat individual portions in the microwave with a splash of water or broth to loosen the sauce, or warm the whole batch in a covered skillet over low heat, stirring gently. The flavors deepen overnight, so leftovers often taste even better than the first serving.
Ways to Make It Your Own
Swap the chicken for ground turkey or beef if that's what you have, or leave out the meat entirely and add extra beans or sautéed zucchini for a vegetarian version. If you like heat, stir in diced jalapeños or a pinch of cayenne along with the other spices. For a creamier finish, add an extra half cup of sour cream or a few spoonfuls of cream cheese when you stir in the dairy. You can also use green enchilada sauce instead of red for a tangier, slightly milder flavor.
What to Serve Alongside
This dish is hearty enough to stand alone, but it pairs beautifully with a simple green salad dressed in lime and olive oil, or a side of tortilla chips with fresh salsa. If you want something warm, try roasted vegetables or a quick batch of Mexican street corn. A cold beer or a margarita feels right at home next to a bowl of this pasta, especially on a Friday night.
- Keep a lime wedge nearby to squeeze over each serving—it brightens everything.
- If feeding a crowd, double the recipe and use a Dutch oven instead of a skillet.
- Leftover pasta makes a great filling for burritos or quesadillas the next day.
Save to Pinterest This is the kind of recipe I make when I want something comforting but don't want to spend an hour cleaning up afterward. It's become my go-to for busy weeknights, last-minute guests, and those evenings when I just need a bowl of something warm and satisfying without any fuss.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can assemble the dish up to step 5 and refrigerate it covered for up to 24 hours. Simply add the remaining cheese and bake covered at 350°F for 20-25 minutes until heated through and bubbly, rather than using the stovetop method.
- → What type of enchilada sauce works best?
Red enchilada sauce is traditional and provides the authentic Tex-Mex flavor. You can use store-bought or homemade sauce. If you prefer a milder taste, choose a mild sauce; for more heat, select medium or hot varieties. Green salsa can also work as a variation.
- → How do I make this vegetarian?
Omit the chicken and increase the black beans to 3 cans or add 1 cup of additional beans. You can also incorporate extra vegetables like zucchini, mushrooms, or spinach. The cheese and beans provide adequate protein for a satisfying vegetarian main course.
- → Can I freeze leftovers?
Yes, this dish freezes well for up to 3 months. Cool completely before transferring to airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, adding a splash of milk if the sauce seems thick.
- → What's the best way to adjust spice levels?
Control heat by choosing your enchilada sauce level and adjusting chili powder amounts. For additional spice, dice jalapeños and add during the vegetable sauté step. For milder flavor, reduce chili powder or smoked paprika. Guests can add hot sauce or fresh cilantro at the table.
- → Can I use a different pasta shape?
Absolutely. Rotini, rigatoni, or any pasta with grooves works well for holding the sauce. Short, chunky shapes are ideal for creamy dishes. Avoid thin, delicate pastas like angel hair as they can become mushy when mixed with the sauce.