Chicken Enchilada Pasta (Printable)

Bold Tex-Mex fusion of shredded chicken, enchilada sauce, black beans, and melted cheese tossed with pasta for weeknight comfort.

# What You'll Need:

→ Poultry

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 12 oz penne or rotini pasta

→ Vegetables and 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 and 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 and Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 0.5 teaspoon chili powder
16 - Salt and black pepper to taste
17 - 2 tablespoons olive oil

→ Garnishes

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

# Steps:

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 diced onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Stir in shredded chicken, drained black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3 to 4 minutes until heated through.
04 - Pour in enchilada sauce and bring to a gentle simmer. Add cooked pasta and toss to combine thoroughly.
05 - Reduce heat to low. Stir in sour cream and half of the combined cheeses, mixing until the sauce is creamy and evenly blended.
06 - Sprinkle remaining cheeses evenly over the top. Cover and let sit for 3 to 4 minutes until cheese is melted and bubbly.
07 - Transfer to serving dishes and garnish with fresh cilantro, green onions, or diced avocado as desired.

# Chef’s Tips:

01 -
  • It uses one skillet after the pasta is done, which means less cleanup when youre already tired.
  • The enchilada sauce does all the flavor work, so you dont have to measure out a dozen spices.
  • Leftovers taste even better the next day once everything has melted together in the fridge overnight.
02 -
  • Drain the tomatoes or your sauce will be watery and thin, I learned this the hard way when my first batch looked like soup.
  • Add the sour cream off the heat or it will curdle and turn grainy, which doesnt ruin the flavor but it looks unappealing.
  • Taste the enchilada sauce before you add it because some brands are much saltier or spicier than others, and you cant undo it once its mixed in.
03 -
  • Use a deep skillet or the pasta will overflow when you try to toss it with the sauce, I have made that mess twice.
  • Save a cup of pasta water before you drain it, a splash helps loosen the sauce if it gets too thick.
  • Let the dish rest for five minutes before serving so the sauce thickens slightly and everything holds together on the fork.
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