Save to Pinterest My sister called me one Tuesday night asking what she could make with leftover rotisserie chicken and a box of pasta. I was halfway through this recipe when she called back twenty minutes later, amazed at how fast it came together. That's how Chicken Enchilada Pasta earned its spot in my weekly rotation. It's messy, cheesy, and takes less time than ordering takeout.
I made this for a potluck once and came home with an empty dish and four requests for the recipe. Someone thought I'd spent hours layering enchiladas. I didn't correct them right away. The trick is letting that cheese melt on top with the lid on, creating those gorgeous stretchy strings when you scoop it onto plates.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, already seasoned and ready to shred with two forks in under a minute.
- Penne or rotini pasta: The ridges and tubes catch all that sauce, and they hold up better than delicate shapes when you stir everything together.
- Black beans: Make sure to rinse them well or the starchy liquid will make your sauce gummy instead of creamy.
- Bell pepper and onion: I use red pepper for sweetness, but green works if that's what you have; the onion adds a savory base that balances the tangy sauce.
- Garlic: Fresh cloves minced right before adding them release the most flavor, and two is just enough without overpowering the cumin.
- Diced tomatoes: Drain them completely or you'll end up with a watery sauce that won't coat the pasta properly.
- Frozen corn: Totally optional, but it adds little bursts of sweetness that my kids hunt for in every bite.
- Red enchilada sauce: Buy the good stuff in a can or jar, the flavor is the backbone of this whole dish.
- Cheddar and Monterey Jack cheese: The combo gives you sharpness and meltability, and shredding your own from a block melts smoother than pre-shredded.
- Sour cream: This is what makes the sauce creamy instead of just saucy, stir it in off the heat so it doesn't curdle.
- Cumin, smoked paprika, chili powder: These three spices create that Tex-Mex warmth without needing a dozen jars from your spice rack.
- Olive oil: Just enough to keep the vegetables from sticking while they soften and release their flavors.
- Cilantro, green onions, avocado: Fresh toppings add color and a cool contrast to all that melted cheese.
Instructions
- Boil the pasta:
- Salt your water generously, it should taste like the ocean, and cook the pasta just until al dente since it'll keep cooking in the sauce later. Drain it well and set it aside while you build the flavor in the skillet.
- Sauté the vegetables:
- Heat the olive oil over medium heat and add the onion and bell pepper, stirring occasionally until they soften and the edges start to brown lightly, about 3 to 4 minutes. Toss in the garlic and cook just until fragrant, about a minute, watching carefully so it doesn't burn.
- Add protein and beans:
- Stir in the shredded chicken, black beans, diced tomatoes, corn if using, and all your spices, letting everything heat through and get coated in those seasonings. This takes about 3 to 4 minutes and your kitchen will start smelling incredible.
- Combine with sauce:
- Pour in the enchilada sauce and bring it to a gentle simmer, then add your drained pasta and toss everything together with tongs or a big spoon. Make sure every piece of pasta gets coated in that rich red sauce.
- Make it creamy:
- Lower the heat and stir in the sour cream and half the cheese, mixing gently until it's melted and the sauce turns creamy and clings to the pasta. Don't let it boil or the sour cream might separate.
- Melt the topping:
- Sprinkle the remaining cheese evenly over the top, cover the skillet with a lid, and let it sit for 3 to 4 minutes until the cheese melts into gooey, bubbly perfection. Resist the urge to peek too early or the heat escapes.
- Garnish and serve:
- Spoon it onto plates while it's still hot and let everyone add their own cilantro, green onions, or avocado. The fresh toppings cut through the richness and add little pops of brightness.
Save to Pinterest The first time I served this, my husband went back for thirds and declared it better than our favorite enchilada spot downtown. I didn't argue. It's become our go-to for busy weeks when we need something hearty that doesn't require a grocery run, since we usually have most of these ingredients already.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and honestly they taste even better the next day when everything melds together. Reheat individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out, or warm the whole batch in a covered skillet over low heat with a splash of water or broth. The cheese might separate slightly when reheated, but a good stir brings it back together.
Swaps and Variations
Swap rotisserie chicken for any cooked protein you have, leftover turkey, ground beef, or even pulled pork work beautifully. For a vegetarian version, skip the chicken and double the black beans, or add sautéed zucchini and mushrooms for extra heft. You can use green enchilada sauce instead of red for a tangier flavor, and swap the pasta for gluten-free if needed. If you like heat, throw in diced jalapeños with the bell pepper or stir in a spoonful of chipotle in adobo.
Serving Suggestions
This is a complete meal on its own, but I like to serve it with a simple side salad dressed in lime vinaigrette to cut the richness. Tortilla chips and salsa on the side turn it into a full Tex-Mex spread. A cold beer or a pitcher of lime agua fresca rounds out the table nicely.
- Serve with a crunchy romaine salad tossed in lime juice and a pinch of salt.
- Add tortilla chips and guacamole on the side for extra texture.
- Pour cold Mexican beer or iced tea to balance the spice.
Save to Pinterest This is the kind of recipe that makes weeknights feel less frantic and more like you actually have your life together. I hope it becomes one of those dishes you make without looking at the recipe anymore, the kind you can throw together while talking on the phone or helping with homework.
Recipe Q&A
- → Can I use rotisserie chicken instead of cooking chicken breast?
Yes, absolutely. Rotisserie chicken is a great time-saver and adds excellent flavor. Simply shred 2 cups of store-bought rotisserie chicken and add it at step 3. This reduces your preparation time significantly while maintaining delicious results.
- → What pasta shapes work best for this dish?
Penne and rotini are ideal because their ridged surfaces and shapes catch the enchilada sauce beautifully. However, you can use any pasta you prefer—rigatoni, farfalle, or even spaghetti all work well. Cook until al dente to prevent mushiness when mixed with the sauce.
- → How can I adjust the spice level?
Start with the base amounts of cumin, paprika, and chili powder, then customize to your taste. For more heat, add diced jalapeños, increase chili powder, or use a spicy enchilada sauce. For mild preferences, reduce the seasonings or use a mild enchilada sauce and omit the chili powder.
- → Is this dish suitable for dietary restrictions?
For gluten-free diets, substitute with gluten-free pasta and verify your enchilada sauce is certified gluten-free. For vegetarian meals, omit the chicken and double the black beans for protein. Always check sauce labels for soy or other allergens, and verify cheese is from trusted sources.
- → Can I prepare this ahead of time?
Yes, prepare through step 5, then refrigerate without the topping cheese. When ready to serve, reheat in a skillet over medium-low heat, add remaining cheese, cover, and let melt. Alternatively, assemble in a baking dish and bake at 350°F for 15-20 minutes until bubbly.
- → What toppings pair well with this dish?
Fresh cilantro, sliced green onions, and diced avocado provide bright, fresh contrast. Sour cream drizzle, crispy tortilla strips, and lime wedges enhance the Tex-Mex profile. Some prefer cotija cheese or jalapeño slices for additional texture and heat.