Save My daughter walked into the kitchen one Tuesday evening and asked if we could have "enchiladas but not rolled up." I laughed, tossed a box of penne on the counter, and started pulling jars from the pantry. What came together that night turned into our most-requested weeknight meal. The skillet bubbled with red sauce and melted cheese, and nobody missed the tortillas one bit.
I made this for my book club last spring, and three people texted me the next morning asking for the recipe. One friend said her kids, who normally pick at anything green, devoured the bell peppers without a single complaint. It is the kind of dish that sneaks vegetables past picky eaters and fills the table with happy, full plates.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is my secret weapon here, it saves fifteen minutes and adds a subtle roasted flavor that plain poached chicken just cannot match.
- Penne or rotini pasta: The ridges and tubes grab onto the sauce beautifully, but any short pasta works if that is what you have in the cupboard.
- Black beans, drained and rinsed: Rinsing them removes the starchy liquid and keeps the sauce from getting gummy.
- Bell pepper, diced: Red peppers add a hint of sweetness, green ones bring a sharper bite, use whichever you prefer or have on hand.
- Onion, diced: A small yellow or white onion works best, it melts into the sauce and builds the savory base.
- Garlic, minced: Fresh garlic makes all the difference, the jarred stuff just does not have the same punch.
- Diced tomatoes, drained: Draining prevents the dish from becoming too watery, you want a thick, clingy sauce.
- Frozen corn: This is optional, but it adds little bursts of sweetness that balance the spice.
- Red enchilada sauce: Look for a brand with real chili flavor, not just tomato paste and food coloring.
- Shredded cheddar cheese: Sharp cheddar gives the best flavor, but mild works if you are feeding sensitive palates.
- Shredded Monterey Jack cheese: This melts like a dream and adds a creamy, mild richness.
- Sour cream: Stirring it in at the end creates a velvety texture that ties everything together.
- Ground cumin: This is the spice that makes it taste authentically Tex-Mex, do not skip it.
- Smoked paprika: It adds a gentle smokiness without any heat, like a whisper of campfire.
- Chili powder: A little goes a long way, adjust based on your heat tolerance.
- Salt and pepper: Taste as you go, the cheese and sauce add salt so start light.
- Olive oil: Just enough to soften the vegetables and keep them from sticking.
- Fresh cilantro, chopped: Some people love it, some people hate it, I always put it on the side.
- Sliced green onions: They add a fresh, sharp bite right before serving.
- Diced avocado: Creamy and cool, it is the perfect contrast to the warm, spicy pasta.
Instructions
- Boil the pasta:
- Cook the pasta in a large pot of salted boiling water until al dente, following the package directions. Drain it well and set it aside, do not rinse it or the sauce will not cling properly.
- Soften the vegetables:
- Heat olive oil in a large, deep skillet over medium heat, then sauté the onion and bell pepper for 3 to 4 minutes until they soften and start to smell sweet. Add the garlic and cook for 1 minute more, stirring constantly so it does not burn.
- Build the filling:
- Stir in the shredded chicken, black beans, diced tomatoes, corn if using, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3 to 4 minutes until everything is heated through and the spices smell toasted and fragrant.
- Add the sauce and pasta:
- Pour in the enchilada sauce and bring it to a gentle simmer, then add the cooked pasta and toss everything together until every piece is coated. The kitchen will smell incredible at this point.
- Make it creamy:
- Reduce the heat to low, then stir in the sour cream and half of both cheeses, mixing until the sauce turns silky and everything is well blended. Do not let it boil or the sour cream may curdle.
- Melt the topping:
- Sprinkle the remaining cheeses evenly over the top, cover the skillet, and let it sit for 3 to 4 minutes until the cheese is melted and bubbly. Remove the lid and marvel at the gooey, golden layer on top.
- Serve and garnish:
- Serve hot, straight from the skillet, and let everyone add their own cilantro, green onions, or avocado. It is casual, it is fun, and it tastes like a celebration.
Save The first time I brought this to a potluck, someone asked if I had been up since dawn making enchiladas by hand. I just smiled and said it took less than an hour. That is the magic of this dish, it tastes like so much more effort than it actually requires, and every single time, it disappears before anything else on the table.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and they reheat beautifully in the microwave or on the stovetop with a splash of water or broth. I have even frozen individual portions in freezer-safe containers for up to three months, and they thaw and reheat without losing any of that creamy, cheesy goodness. Just add a little extra cheese on top when reheating, because more cheese is always the right answer.
Swaps and Substitutions
If you need this to be gluten-free, swap in your favorite gluten-free pasta and check the enchilada sauce label for hidden gluten. For a vegetarian version, leave out the chicken and double the black beans, or toss in some sautéed zucchini or mushrooms for extra heartiness. You can also use green enchilada sauce instead of red for a tangier, brighter flavor, or mix in a can of diced green chiles if you like a little more heat.
Serving Suggestions
This pasta is hearty enough to stand on its own, but I love serving it with a simple side salad dressed in lime vinaigrette and a basket of warm tortilla chips. Sometimes I set out bowls of salsa, extra sour cream, pickled jalapeños, and hot sauce so everyone can customize their plate. A cold beer or a fizzy lime soda rounds out the meal perfectly.
- Top with crumbled queso fresco for an extra layer of tangy creaminess.
- Serve with a wedge of lime on the side for a bright, citrusy finish.
- Pair with Spanish rice or cilantro lime rice if you want to make it a bigger spread.
Save This is the kind of recipe that turns a regular Wednesday into something special without any extra fuss. I hope it fills your kitchen with the same warmth and good smells it brings to mine.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking it myself?
Yes, absolutely. Using store-bought rotisserie chicken is a great time-saver that reduces your preparation time significantly while maintaining the same delicious flavor and texture.
- → What pasta shapes work best for this dish?
Penne and rotini are ideal choices because their ridges and spirals catch the enchilada sauce beautifully. You can also use rigatoni or even spaghetti if you prefer, though tube shapes tend to trap sauce most effectively.
- → How can I make this vegetarian?
Simply omit the chicken and double the amount of black beans to about 3 cans. The beans provide excellent protein and substance, making the dish equally satisfying while maintaining authentic Tex-Mex flavors.
- → Is this dish suitable for gluten-free diets?
Yes. While regular pasta contains gluten, switching to certified gluten-free pasta maintains the same cooking time and texture. Always verify that your enchilada sauce is also gluten-free, as some brands may contain hidden gluten.
- → Can I adjust the spice level?
Definitely. Add diced jalapeños for heat, increase chili powder for intensity, or reduce it for milder flavors. Start with suggested amounts and adjust to your preference—the base spices of cumin and paprika are mild and won't overpower.
- → What makes this fusion dish unique?
This dish bridges two comfort-food traditions by combining the bold, layered flavors of enchiladas with the familiar appeal of pasta. The enchilada sauce, beans, and Mexican cheeses infuse the pasta with authentic Tex-Mex character while maintaining the creamy, satisfying texture people love.