Chicken Enchilada Pasta (Print)

Bold Tex-Mex fusion dish combining shredded chicken, enchilada sauce, black beans, and creamy melted cheese with pasta for comfort food with a twist.

# 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 (red or green)
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1 can (15 oz) diced tomatoes, drained
08 - 1 cup frozen corn (optional)

→ 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 (optional)
19 - Sliced green onions (optional)
20 - Diced avocado (optional)

# Directions:

01 - Cook the 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 the onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in the shredded chicken, drained black beans, diced tomatoes, corn if using, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 minutes until heated through.
04 - Pour in the enchilada sauce and bring to a simmer. Add the 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 the remaining cheeses evenly over the top. Cover and let sit for 3-4 minutes until the cheese is melted and bubbly.
07 - Serve hot, garnished with cilantro, green onions, or avocado if desired.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, most of it hands-off while the pasta boils.
  • The creamy enchilada sauce clings to every piece of pasta like a warm hug.
  • Leftovers taste even better the next day when the flavors meld together overnight.
  • You can stretch it to feed six people by adding an extra can of beans.
02 -
  • Drain your tomatoes and beans completely or the dish turns soupy and won't have that thick, clingy sauce.
  • Add the sour cream off high heat or it will curdle and look grainy instead of smooth and creamy.
  • Don't skip covering the skillet at the end, that trapped steam is what melts the cheese into those perfect stretchy strings.
  • If your sauce looks too thick, splash in a little pasta water before adding the sour cream to loosen it up.
03 -
  • Use rotisserie chicken and pre-shredded cheese to cut your prep time in half on extra busy nights.
  • Toast your cumin in the dry skillet for 30 seconds before adding the oil, it wakes up the flavor and makes the whole dish smell amazing.
  • Let the finished pasta rest for 5 minutes before serving so the sauce thickens up and doesn't run all over the plate.
  • Freeze individual portions in freezer-safe containers for up to two months, then reheat straight from frozen in the microwave for an instant dinner.
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