Chicken Enchilada Pasta

My neighbor walked over one evening holding a skillet, asking if I had any pasta she could borrow. Twenty minutes later, she came back with this dish, still warm, cheese barely set. She called it her emergency dinner, the thing she throws together when soccer practice runs late and nobody wants cereal. I tasted it standing in my doorway, and by the second bite I was texting her for the recipe.

I made this for my kids on a Tuesday after swim lessons, and they devoured it without asking what was in it. My son, who usually picks out every vegetable, ate three bell pepper chunks without noticing. My daughter declared it better than actual enchiladas because she could eat it with a fork without everything falling apart. That night, it became a weekly request.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is my go-to here because it saves fifteen minutes and adds a little extra seasoning you didnt have to think about.
• Penne or rotini pasta: The ridges and tubes grab onto the sauce better than smooth noodles, and they hold up when you reheat leftovers without turning mushy.
• Black beans: Make sure to rinse them well or the starchy liquid will make the sauce too thick and gummy.
• Bell pepper: Red peppers are sweeter, green peppers add a little sharpness, either works depending on your mood.
• Onion: I dice mine small so picky eaters dont notice them, but if you love onion, go bigger.
• Garlic: Fresh garlic makes a difference here, the jarred stuff tastes flat next to all the bold enchilada flavor.
• Diced tomatoes: Drain them unless you want a soupier texture, which some people actually prefer on cold nights.
• Frozen corn: Optional, but it adds little bursts of sweetness that balance the spice.
• Red enchilada sauce: This is the backbone of the dish, so buy a brand you actually like eating straight from the can.
• Cheddar cheese: Sharp cheddar gives more flavor, mild cheddar makes it more kid friendly.
• Monterey Jack cheese: It melts smoother than cheddar alone and keeps everything creamy without being greasy.
• Sour cream: Stir it in off the heat so it doesnt curdle, it makes the sauce silky and cools down the spice just enough.
• Ground cumin: This is what makes it taste Tex-Mex instead of Italian, dont skip it.
• Smoked paprika: Adds a subtle depth that regular paprika cant, like a campfire flavor without any actual smoke.
• Chili powder: Start with half a teaspoon if youre serving kids, you can always add more at the table.
• Olive oil: Just enough to keep the vegetables from sticking while they soften.
• Fresh cilantro: Some people love it, some people think it tastes like soap, know your audience before you sprinkle.
• Sliced green onions: They add a fresh crunch on top that contrasts with all the creamy warmth underneath.
• Diced avocado: I add this at the last second so it doesnt turn brown, and it cools down any accidental heat.

Instructions

Boil the pasta:

Cook it in heavily salted water, tasting a piece a minute before the package says it should be done. You want it just shy of perfect because itll keep cooking in the sauce later.

Sauté the vegetables:

Heat the olive oil until it shimmers, then add the onion and bell pepper, stirring occasionally until the edges start to brown. Toss in the garlic and cook just until you can smell it, about sixty seconds, any longer and it turns bitter.

Add the chicken and beans:

Stir in the shredded chicken, black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Let everything cook together for a few minutes so the spices bloom and coat everything evenly.

Pour in the enchilada sauce:

Add the sauce and bring it to a gentle simmer, then fold in the cooked pasta. Toss everything together until each noodle is coated and the skillet looks like a bubbling, saucy mess.

Stir in the cream and cheese:

Turn the heat to low, then stir in the sour cream and half the cheeses. Keep stirring until everything melts into a creamy, cohesive sauce that clings to the pasta.

Melt the topping:

Sprinkle the remaining cheese over the top, cover the skillet, and let it sit for three or four minutes. When you lift the lid, the cheese should be melted and starting to bubble at the edges.

Garnish and serve:

Top with cilantro, green onions, or avocado depending on what you have. Serve it straight from the skillet if youre feeling casual, or scoop it into bowls if company is over.

Save

The first time I brought this to a potluck, someone asked if I catered it. I laughed and told them it took less time than driving to pick up takeout. By the end of the night, three people had texted asking for the recipe, and one person scraped the bottom of the dish with a spatula to get the crispy cheese bits.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to four days, and they reheat beautifully in the microwave with a splash of water to loosen the sauce. I actually think this tastes better the next day once all the flavors have had time to settle into each other. If youre reheating a big batch, do it in a covered skillet over low heat, stirring occasionally so the bottom doesnt scorch.

Adjusting for Your Family

If your kids are spice-sensitive, use mild enchilada sauce and skip the chili powder entirely, you can always put hot sauce on the table for adults. For a vegetarian version, leave out the chicken and add an extra can of black beans or some sautéed zucchini. I have also made this with ground turkey instead of chicken, browning it with the vegetables, and it worked perfectly.

Make It Your Own

This recipe is forgiving and handles substitutions well, so use what you have instead of running to the store. Pinto beans work just as well as black beans, and pepper jack cheese adds a nice kick if you want more heat. You can also stir in a handful of spinach at the end, it wilts right into the sauce and nobody notices.

• Try green enchilada sauce instead of red for a tangier, brighter flavor.
• Add a squeeze of lime juice at the end to brighten everything up.
• If you want it extra cheesy, stir in cream cheese with the sour cream for an even richer sauce.

Save

This is the kind of dinner that makes weeknights feel less like a chore and more like a small win. It is fast, it is filling, and it tastes like you tried harder than you actually did.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken is an excellent substitute that saves preparation time. Simply shred the meat and use the same amount as called for in the ingredients. This swap reduces active prep time significantly.

→ What type of enchilada sauce works best?

Red enchilada sauce is recommended for this dish as it provides the authentic Tex-Mex flavor. Choose mild, medium, or hot based on your spice preference. You can use canned or homemade sauce depending on availability and taste preferences.

→ How can I make this dish vegetarian?

Omit the chicken and double the black beans to increase protein content. The beans provide fiber and plant-based protein while maintaining the hearty, satisfying texture of the original dish.

→ Is this recipe gluten-free?

Regular pasta contains gluten, but you can easily make this gluten-free by substituting with gluten-free pasta. Cook according to package directions and the rest of the preparation remains the same.

→ Can I adjust the spice level?

Absolutely. Add chopped jalapeños for heat, increase chili powder for deeper spice, or reduce the amount of enchilada sauce if you prefer milder flavors. Taste as you cook and adjust seasonings to your preference.

→ What are good garnish options?

Fresh cilantro, sliced green onions, diced avocado, sour cream drizzle, or crushed tortilla chips all enhance the final dish. Garnishes add color, texture, and complementary flavors to the completed meal.