Chicken Enchilada Pasta (Printable)

A flavorful Tex-Mex fusion combining shredded chicken, penne pasta, black beans, and melted cheddar with enchilada sauce.

# What You 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

# Step-by-Step:

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, 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.
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 Suggestions:

01 -
  • Everything cooks in under 40 minutes, which means you can start this after work and still eat at a reasonable hour.
  • The creamy enchilada sauce clings to every piece of pasta, giving you that cozy casserole feeling without turning on the oven.
  • Leftovers taste even better the next day when the flavors have had time to meld together in the fridge.
  • You can use rotisserie chicken and skip half the prep work without sacrificing any flavor.
02 -
  • Drain your diced tomatoes completely or you'll end up with a watery mess instead of a creamy sauce.
  • Add the sour cream off the heat or after reducing to low, high heat will cause it to separate and look grainy.
  • Use freshly shredded cheese from a block, the pre-shredded stuff has anti-caking agents that prevent smooth melting.
  • Don't overcook the pasta in the beginning, it continues to soften as it sits in the hot sauce.
03 -
  • Salt your pasta water generously, it should taste like the ocean, this is your only chance to season the pasta itself.
  • Let the finished dish rest for five minutes before serving, the sauce thickens up and clings better to the pasta.
  • If you're doubling the recipe, use a Dutch oven instead of a skillet so everything has room to mix without spilling over the sides.
  • Keep a little pasta water before draining, a splash helps loosen the sauce if it gets too thick when you toss everything together.
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