Chicken Enchilada Pasta

My daughter came home from college one weekend craving enchiladas but complaining about how long they take to assemble. We stood in the kitchen tossing around ideas, and she joked about just throwing everything into a pot of pasta. That offhand comment turned into this dish, which has since become our go-to when we want bold Tex-Mex flavor without the fuss of rolling tortillas. It's messy, cheesy, and completely satisfying in a way that feels both familiar and surprisingly new.

I made this for a potluck once, doubting anyone would get excited about pasta at a Tex-Mex themed party. By the time I looked up, the dish was nearly empty and three people were asking for the recipe. One friend said it reminded her of the casseroles her mom used to make, but with actual seasoning. That night, I realized comfort food doesn't have to follow tradition to hit home.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, already seasoned and juicy, saving you at least 20 minutes.
• Penne or rotini pasta: The ridges and curves catch the sauce beautifully, so every forkful is coated in that tangy enchilada goodness.
• Black beans: They add heartiness and a slight earthiness that balances the richness of the cheese.
• Bell pepper: I prefer red for its sweetness, but green works if you like a sharper, more vegetal bite.
• Onion: Diced small, it melts into the sauce and adds a savory backbone without overpowering.
• Garlic: Fresh is essential, the quick sauté releases oils that perfume the entire dish.
• Diced tomatoes: Draining them prevents the sauce from getting watery while still giving you those little pops of acidity.
• Frozen corn: Optional, but it adds sweetness and a pop of color that makes the dish feel more complete.
• Red enchilada sauce: This is your flavor anchor, go for a brand with some depth and not too much sugar.
• Cheddar cheese: Sharp cheddar brings tang and melts into stretchy, golden threads.
• Monterey Jack cheese: Creamy and mild, it tempers the sharpness and makes everything silky.
• Sour cream: Stirred in at the end, it adds tang and keeps the sauce from feeling too heavy.
• Ground cumin: Earthy and warm, it's the spice that makes this taste unmistakably Tex-Mex.
• Smoked paprika: A hint of smokiness that mimics the char of roasted peppers without any extra work.
• Chili powder: Mild heat and complexity, adjust based on how spicy you like things.
• Olive oil: For sautéing, it keeps everything from sticking and adds a subtle richness.
• Fresh cilantro, green onions, avocado: Garnishes that add brightness, crunch, and creaminess right before serving.

Instructions

Boil the pasta:

Cook your pasta in heavily salted water until just al dente, it will continue to soften slightly when tossed with the sauce. Drain well and set aside, no need to rinse.

Sauté the vegetables:

Heat olive oil in a large skillet over medium heat, then add onion and bell pepper, stirring occasionally until they soften and start to smell sweet. Toss in the garlic and cook just until fragrant, about a minute.

Add the protein and beans:

Stir in shredded chicken, black beans, diced tomatoes, corn, and all the spices. Let everything warm through and mingle for a few minutes, stirring gently.

Simmer with enchilada sauce:

Pour in the enchilada sauce and bring the mixture to a gentle simmer, letting the flavors deepen. Add the cooked pasta and toss until every piece is coated.

Make it creamy:

Lower the heat and fold in the sour cream and half the cheese, stirring until the sauce turns glossy and clings to the pasta. It should look rich and inviting.

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 until melted and bubbly. Serve immediately with your favorite garnishes.

Pin It

One rainy Tuesday, I made this after a long day and ate it straight from the skillet while standing at the counter. The warmth, the spice, the way the cheese stretched with every bite, it was exactly what I needed. Sometimes the best meals are the ones you don't overthink, the ones that just fill the house with good smells and make you feel taken care of.

Shortcuts and Swaps

Use rotisserie chicken to skip the cooking and seasoning step entirely. Swap in gluten-free pasta if needed, just watch the cook time since it can turn mushy fast. For a vegetarian version, leave out the chicken and add an extra can of beans or some sautéed zucchini.

Adjusting the Heat

If you like things spicy, toss in diced jalapeños with the bell pepper or add a pinch of cayenne to the spice mix. For a milder version, use a mild enchilada sauce and skip the chili powder altogether. Taste as you go, it's easy to add heat but impossible to take it away.

Serving and Storing

This dish is hearty enough to stand on its own, but a simple side salad with lime vinaigrette cuts through the richness nicely. Leftovers keep in the fridge for up to four days and reheat beautifully in the microwave with a splash of water or broth. You can even freeze portions in airtight containers for up to two months.

• Top with avocado and cilantro just before serving for a fresh contrast.
• Serve with tortilla chips on the side for scooping up extra sauce.
• A squeeze of lime right at the end brightens everything up.

Pin It

This is the kind of dinner that makes weeknights feel less rushed and more intentional. It's warm, satisfying, and always tastes like you put in more effort than you actually did.

Recipe Q&A

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

Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred about 2 cups and add it directly to the skillet. This reduces overall prep time significantly while maintaining the same delicious flavors.

→ How do I make this dish gluten-free?

Swap the regular penne or rotini pasta for gluten-free alternatives available at most grocery stores. Ensure your enchilada sauce is certified gluten-free, and check sour cream and cheese labels. The rest of the ingredients are naturally gluten-free.

→ Can I adjust the spice level?

Absolutely. For more heat, add diced jalapeños or increase the chili powder to ¾ or 1 teaspoon. For milder flavors, reduce the chili powder and smoked paprika. You can also use a mild enchilada sauce if you prefer less kick.

→ Is there a vegetarian version available?

Yes, simply omit the chicken and double the amount of black beans to 2 cans. The beans provide excellent protein and texture. All other ingredients remain the same, creating a hearty vegetarian main dish.

→ What should I serve alongside this pasta dish?

Fresh cilantro, sliced green onions, and diced avocado make excellent garnishes. A simple green salad with lime vinaigrette pairs well, as do tortilla chips and salsa on the side for added Tex-Mex flavor.

→ Can I prepare this ahead of time?

Yes, you can assemble the dish up to step 5, then cover and refrigerate. When ready to eat, reheat gently on the stovetop over low heat, adding a splash of water if needed, then proceed with the cheese topping and final cooking.