Chicken Enchilada Pasta (Printable)

A delicious Tex-Mex fusion combining shredded chicken, enchilada sauce, black beans, and melted cheese with pasta for an easy weeknight meal.

# 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 tsp ground cumin
14 - 1 tsp smoked paprika
15 - 0.5 tsp chili powder
16 - Salt and pepper to taste
17 - 2 tbsp olive oil

→ Garnishes

18 - Fresh cilantro, chopped
19 - Sliced green onions
20 - Diced avocado

# Directions:

01 - Cook 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 onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in 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 enchilada sauce and bring to a simmer. Add 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 remaining cheeses evenly over the top. Cover and let sit for 3-4 minutes until cheese is melted and bubbly.
07 - Serve hot, garnished with cilantro, green onions, or avocado if desired.

# Expert tips:

01 -
  • It satisfies both pasta cravings and taco night without committing to either.
  • Everything cooks in under an hour, most of it hands-off while the pasta boils.
  • Leftovers taste even better the next day once the flavors soak into every piece of penne.
  • You can clean out your fridge by tossing in leftover rotisserie chicken or any cheese you have on hand.
02 -
  • Don't skip draining the tomatoes or the sauce will turn watery and soupy instead of thick and clingy.
  • Add the sour cream off the heat or on very low heat, otherwise it can curdle and ruin the silky texture.
  • Use freshly shredded cheese instead of pre-shredded bags, the anti-caking agents in bagged cheese keep it from melting smoothly.
03 -
  • If the sauce looks too thick after mixing in the pasta, add a splash of pasta water or chicken broth to loosen it without diluting the flavor.
  • For a vegetarian version, leave out the chicken and double the black beans, or add sautéed zucchini and mushrooms for extra bulk.
  • Taste before serving and adjust the salt—the enchilada sauce and cheese are salty, so you might not need much extra.
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