Pin It My neighbor Maria showed up one Tuesday with a foil-covered dish and said, Try this, it's what happens when my kids can't agree on dinner. Half wanted enchiladas, half wanted mac and cheese, so I just threw it all in one pan. I took one bite and immediately asked for the recipe. It's been my go-to ever since when I need something that feels indulgent but comes together faster than ordering takeout.
I made this for my book club last month, doubling the recipe and serving it straight from my biggest skillet. Everyone went quiet for the first few minutes, which is the highest compliment when you're feeding a chatty group. Two people texted me the next day asking for the recipe, and one admitted she ate the leftovers cold for breakfast.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving you at least 20 minutes of poaching and shredding.
- Penne or rotini pasta: The ridges and tubes catch all that creamy sauce, making every bite satisfying and rich.
- Black beans: Make sure to rinse them well or the starchy liquid will make your sauce too thick and cloudy.
- Bell pepper: Red adds a subtle sweetness, green brings a sharper bite, use whichever you have on hand.
- Onion and garlic: These form the aromatic base, don't skip the step of letting them soften in the oil first.
- Diced tomatoes: Draining them is crucial, otherwise your pasta turns soupy instead of creamy.
- Frozen corn: Optional but highly recommended, it adds little bursts of sweetness that balance the spice.
- Red enchilada sauce: This is the backbone of the dish, use a brand you actually like because you'll taste it in every bite.
- Cheddar and Monterey Jack cheese: The combo gives you sharp flavor and smooth meltability, don't use pre-shredded if you can help it.
- Sour cream: This is what makes the sauce creamy and tangy, stirring it in off the heat keeps it from curdling.
- Cumin, smoked paprika, chili powder: These spices build layers of warmth without overwhelming heat.
- Olive oil: Use enough to coat the bottom of the pan so your vegetables don't stick and scorch.
- Cilantro, green onions, avocado: Fresh garnishes that brighten up the richness and make the dish feel complete.
Instructions
- Boil the pasta:
- Cook it in heavily salted water until just al dente, it will soften a bit more when you toss it with the sauce. Drain it well so you don't water down your dish.
- Sauté the vegetables:
- Heat olive oil in a large skillet and cook the onion and bell pepper until they start to turn golden at the edges, then add the garlic and let it bloom for just a minute. Don't let the garlic brown or it will taste bitter.
- Add the chicken and beans:
- Stir in your shredded chicken, black beans, diced tomatoes, corn, and all your spices, letting everything heat through and mingle for a few minutes. This is when your kitchen starts to smell amazing.
- Pour in the enchilada sauce:
- Add the sauce and bring it to a gentle simmer, then toss in your cooked pasta and stir until every piece is coated. The pasta will soak up some of that saucy goodness as it sits.
- Make it creamy:
- Turn the heat to low and fold in the sour cream and half the cheese, stirring until everything is smooth and velvety. Don't rush this step or the cheese will clump instead of melting.
- Melt the topping:
- Sprinkle the remaining cheese over the top, cover the pan, and let it sit for a few minutes until the cheese is bubbly and gooey. Serve it straight from the skillet for maximum drama.
Pin It My kids now request this instead of regular enchiladas because they can eat it with a fork without making a mess. It's become our Sunday night staple, the kind of meal where everyone lingers at the table a little longer and there's rarely anything left to pack up.
Shortcuts and Swaps
Rotisserie chicken is the ultimate time saver, just pull the meat off the bones and shred it with your fingers while the pasta boils. If you're vegetarian, leave out the chicken entirely and add an extra can of beans or some sautéed mushrooms for bulk. Gluten-free pasta works beautifully here, just watch the cooking time since it can go from perfect to mushy quickly. I've also made this with green enchilada sauce when that's all I had, and it was just as good, maybe even a little brighter.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and the flavors deepen overnight as everything sits together. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, the microwave works too but stir it halfway through. I've frozen individual portions in freezer-safe containers for up to two months, just thaw overnight in the fridge before reheating. Sometimes I'll top the reheated portions with a little fresh cheese and run them under the broiler for a minute to get that melty top again.
Making It Your Own
This recipe is forgiving and loves improvisation, so don't stress if you're missing an ingredient or two. I've stirred in a handful of spinach at the end for extra greens, added a diced jalapeño with the garlic for more heat, and even topped it with crushed tortilla chips for crunch. If you want it spicier, use a hot enchilada sauce or stir in some diced green chiles.
- Add a squeeze of lime juice right before serving to brighten all the flavors.
- Swap Monterey Jack for pepper jack if you want a little kick in every bite.
- Toss in some diced zucchini or mushrooms with the bell pepper for extra vegetables.
Pin It This is the kind of dinner that makes weeknights feel a little less frantic and a lot more delicious. Serve it with a simple side salad and you've got a meal that feels like a warm hug in a bowl.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken is an excellent time-saver and works perfectly in this dish. Simply shred the meat and add it directly to your sautéed vegetables. This reduces active preparation time significantly.
- → What type of pasta works best?
Penne or rotini are ideal choices because their shapes hold the sauce beautifully. Short, tube-shaped pasta catches the creamy enchilada mixture better than long noodles. Gluten-free varieties work equally well if needed.
- → How can I adjust the spice level?
Control heat by adjusting chili powder, adding diced jalapeños, or using a spicier enchilada sauce. Start conservatively and taste as you go. Reducing paprika and cumin also mellows the overall flavor profile.
- → Is this dish vegetarian-friendly?
Yes, simply omit the chicken and increase black beans to three cans. The beans provide substantial protein and texture. All other ingredients remain the same, creating a hearty vegetarian version.
- → Can I prepare this ahead of time?
You can assemble everything except the final cheese topping up to 8 hours ahead. Refrigerate covered, then reheat gently over low heat, stirring occasionally. Add fresh cheese just before serving for best melting.
- → What are good garnish options?
Fresh cilantro, sliced green onions, diced avocado, crispy tortilla strips, or a dollop of sour cream all complement this dish beautifully. These additions add texture, freshness, and visual appeal to each serving.