Pin it My neighbor handed me a foil-covered dish one evening after I'd helped her carry groceries upstairs. She called it her enchilada pasta, a last-minute invention from when she ran out of tortillas but had leftover chicken and a jar of sauce. I reheated it that night, and the smell alone—smoky, cheesy, with that slight kick of cumin—made me forget I'd already eaten. By the end of the week, I'd asked for the loose instructions and started tweaking it in my own kitchen.
I made this for my brother when he visited last spring, mostly because I knew he'd eat anything with enchilada sauce. He stood by the stove asking questions the whole time, then went quiet once I plated it. Halfway through his second serving, he looked up and said it tasted like comfort food that had been on vacation. I've been using that description ever since.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, but any leftover cooked chicken works, even dark meat if you prefer more flavor.
- Penne or rotini pasta: The ridges and tubes catch the sauce beautifully, and they hold up better than thin noodles when you reheat leftovers.
- Black beans: Rinse them well to avoid any tinny aftertaste, and they add heartiness without making the dish feel heavy.
- Bell pepper: Red gives a touch of sweetness, green adds a sharper bite, use whichever you have or split the difference with both.
- Onion and garlic: These form the aromatic base, cook them just until the raw edge disappears and the kitchen starts smelling inviting.
- Diced tomatoes: Drain them unless you want extra liquid, the goal is a thick, clingy sauce, not a soup.
- Frozen corn: Optional but recommended, it brings little bursts of sweetness that balance the smokiness of the paprika.
- Red enchilada sauce: This is the backbone of the dish, use a brand you trust or make your own if you have time.
- Cheddar and Monterey Jack cheese: The combination melts into creamy, stretchy perfection, but you can swap in Colby or pepper jack for more heat.
- Sour cream: Stir it in at the end to add tang and make the sauce silky without needing cream or butter.
- Ground cumin, smoked paprika, chili powder: These three spices create the warm, smoky backbone that makes this taste like enchiladas, not just pasta with tomato sauce.
- Olive oil: Just enough to keep the vegetables from sticking and to help the garlic bloom without burning.
- Fresh cilantro, green onions, avocado: Garnishes are optional but they add color, freshness, and a little textural contrast to the creamy pasta.
Instructions
- Boil the pasta:
- Cook it in well-salted water until just al dente, since it will absorb more liquid once mixed with the sauce. Drain it, but don't rinse—you want a little starch clinging to the noodles.
- Sauté the vegetables:
- Heat olive oil in a large skillet, then add the onion and bell pepper, stirring occasionally until they soften and lose their raw crunch. Toss in the garlic and let it cook just until fragrant, about a minute.
- Add the chicken and beans:
- Stir in the shredded chicken, black beans, diced tomatoes, corn, and all the spices. Let everything warm through and mingle for a few minutes, stirring occasionally.
- Pour in the enchilada sauce:
- Add the sauce and bring the mixture to a gentle simmer, then fold in the cooked pasta. Toss everything together so the pasta gets coated in that deep red sauce.
- Stir in the creaminess:
- Lower the heat and mix in the sour cream and half the cheeses, stirring until the sauce turns creamy and clings to every piece of pasta. This is when it starts looking like the dish you want to dive into.
- Melt the cheese on top:
- Sprinkle the remaining cheddar and Monterey Jack over the surface, cover the skillet, and let it sit off the heat for a few minutes. The cheese will melt into a bubbly, golden layer.
- Serve and garnish:
- Scoop generous portions into bowls and top with cilantro, green onions, or avocado if you like. The garnishes add brightness and a little freshness to balance the richness.
Pin it The first time I brought this to a potluck, someone asked if it was baked because the cheese on top looked so golden and bubbly. I admitted I'd just covered the skillet and let residual heat do the work, and she seemed almost disappointed it was that easy. But that's the beauty of this dish—it looks and tastes like you fussed, even though you didn't.
Customizing the Heat Level
If your household is divided on spice, start with mild enchilada sauce and let people add hot sauce at the table. I've also diced a jalapeño into half the skillet before mixing, leaving one side milder for my friend who can't handle heat. You can also swap in pepper jack cheese or add a pinch of cayenne to the spice mix if you want warmth without chunks of pepper.
Making It Ahead
This reheats beautifully, so I often make it on Sunday and portion it into containers for weekday lunches. The flavors deepen overnight as the pasta soaks up more sauce, and you can reheat individual servings in the microwave with a splash of water to loosen it up. If you want to prep even further ahead, cook everything except the final cheese topping, refrigerate it, then warm it through and add the cheese when you're ready to serve.
Serving Suggestions
I usually serve this with a simple side salad dressed in lime juice and olive oil, or tortilla chips and salsa if I'm feeling lazy. It's rich enough to stand alone, but a bright, acidic side helps cut through the creaminess. Sometimes I'll warm a few flour tortillas and let people wrap up scoops of the pasta like burritos, which turns dinner into something a little more playful.
- Pair it with a cold Mexican lager or a lime-spiked sparkling water.
- Top with pickled jalapeños if you want extra tang and crunch.
- Serve with a wedge of lime on the side for squeezing over each bite.
Pin it This dish has become my answer to nights when I want something hearty but don't want to commit to a long recipe. It's the kind of meal that makes everyone at the table go quiet for the first few bites, then start talking about seconds.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking chicken from scratch?
Yes, rotisserie chicken is an excellent shortcut. Simply shred 2-3 cups of store-bought rotisserie chicken and use it directly in step 3, reducing your prep time significantly while maintaining the same delicious flavor.
- → How do I make this dish vegetarian?
Omit the shredded chicken and increase the black beans to 2 cans instead. You can also add extra vegetables like zucchini, mushrooms, or diced potatoes to maintain heartiness and protein content throughout the dish.
- → Can I make this gluten-free?
Absolutely. Simply substitute the regular penne or rotini pasta with certified gluten-free pasta, cooking it according to package instructions. Be sure to verify that your enchilada sauce is also gluten-free, as some brands may contain gluten.
- → How do I adjust the spice level?
For milder heat, reduce the chili powder and smoked paprika to ¼ teaspoon each. For extra spiciness, add diced jalapeños in step 2, increase chili powder to 1 teaspoon, or use hot enchilada sauce instead of mild. Taste and adjust seasonings before serving.
- → What can I use as toppings or garnishes?
Fresh cilantro, sliced green onions, diced avocado, sour cream dollops, crispy tortilla strips, or jalapeño slices all work wonderfully. These toppings add freshness and texture to complement the creamy, cheesy pasta base.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of milk or cream to restore creaminess, stirring occasionally. Alternatively, reheat individual portions in the microwave with a damp paper towel cover.