Chicken Enchilada Pasta (Printable)

A vibrant Tex-Mex fusion blending chicken, pasta, black beans, and melted cheese in enchilada sauce for an easy weeknight meal.

# 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 It:

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 thoroughly.
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 if desired.

# Expert Advice:

01 -
  • It tastes like enchiladas without the rolling, layering, or waiting around for the oven to preheat.
  • Everything cooks in one skillet after the pasta drains, so cleanup is mercifully quick.
  • The creamy, spicy sauce clings to every piece of pasta and makes even plain rotini feel indulgent.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Drain the diced tomatoes well or the sauce will turn thin and watery instead of clinging to the pasta.
  • Don't skip the step of stirring in half the cheese before topping with the rest—it makes the sauce creamy instead of just melted on top.
  • If the pasta sits too long before mixing, toss it with a tiny bit of olive oil so it doesn't clump together.
03 -
  • Use a deep skillet or wide sauté pan so you have enough room to toss the pasta without making a mess.
  • Taste the enchilada sauce before adding it—if it's too salty, balance it with a squeeze of lime or a pinch of sugar.
  • Shred your own cheese from a block instead of using pre-shredded—it melts smoother and tastes fresher.
  • Let the finished dish rest for a few minutes before serving so the sauce thickens slightly and clings better to the pasta.
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