Chicken Enchilada Pasta (Print version)

Bold Tex-Mex flavors meet comforting pasta in this quick weeknight dish with chicken, black beans, and gooey melted cheese.

# 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 (red or green), 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

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions 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 -
  • Everything cooks in about 40 minutes, so you can have dinner on the table before anyone starts raiding the snack drawer.
  • It uses one skillet after the pasta is done, which means less cleanup and more time to actually enjoy your meal.
  • The flavors are bold and satisfying without requiring a long list of fancy ingredients or techniques.
  • Leftovers reheat beautifully and somehow taste even more flavorful the next day.
02 -
  • Drain your diced tomatoes really well or the dish will end up soupy and sad, I forgot once and had to simmer it for an extra ten minutes.
  • Stir in the sour cream off the heat or on very low heat, high heat can make it curdle and break.
  • Taste before you add salt because canned beans and enchilada sauce can be surprisingly salty depending on the brand.
  • If you want to make this ahead, stop before adding the final cheese layer, refrigerate it, and then reheat and top with cheese when youre ready to serve.
03 -
  • Use block cheese and shred it yourself, pre-shredded cheese has anti-caking agents that can make the sauce grainy instead of smooth.
  • Let the skillet rest covered for a few minutes after you add the final cheese layer, the residual heat melts everything perfectly without overcooking the pasta.
  • If youre meal prepping, store the garnishes separately so they stay fresh and dont wilt in the fridge.
  • Dont skip the sour cream, it balances the acidity of the tomatoes and enchilada sauce and makes the whole thing taste more rounded.
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