Chicken Enchilada Pasta (Printable)

A flavorful fusion combining bold enchilada flavors with creamy pasta, black beans, and melted cheese for an easy weeknight meal.

# Ingredient List:

→ 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 - 1½ cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - ½ cup sour cream

→ Spices & Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon chili powder
16 - Salt and pepper to taste
17 - 2 tablespoons olive oil

→ Garnishes

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

# How to Make:

01 - Cook pasta in a large pot of salted boiling water according to package directions 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 3-4 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Stir in shredded chicken, drained black beans, drained diced tomatoes, frozen corn, ground 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 thoroughly to combine all ingredients.
05 - Reduce heat to low. Stir in sour cream and half of the combined cheeses, mixing until the sauce becomes creamy and well blended.
06 - Sprinkle remaining cheeses evenly over the top of the mixture. Cover the skillet and let sit for 3-4 minutes until cheese melts and becomes bubbly.
07 - Transfer to serving plates and garnish with fresh cilantro, sliced green onions, or diced avocado as desired.

# Expert Tips:

01 -
  • Everything cooks in one skillet after the pasta is done, so cleanup is almost nonexistent.
  • The creamy enchilada sauce clings to every piece of pasta and makes each bite taste like comfort.
  • Leftovers taste even better the next day when the flavors have had time to meld.
  • You can double the batch and freeze half for those nights when cooking feels impossible.
02 -
  • Do not skip draining the tomatoes and beans, extra liquid will make the sauce thin and soupy instead of thick and clingy.
  • Stir the sour cream in off the heat or on very low heat, high heat will cause it to separate and look grainy.
  • If the pasta sits too long before mixing, toss it with a tiny drizzle of olive oil so it does not clump together.
03 -
  • Use a deep skillet or a Dutch oven so you have plenty of room to toss the pasta without it spilling over the sides.
  • Grate your own cheese from a block instead of buying pre-shredded, it melts smoother and tastes fresher.
  • Taste the sauce before adding extra salt, enchilada sauce and cheese are both salty and you might not need any more.
  • Let the finished dish rest for a few minutes before serving so the sauce thickens slightly and clings to the pasta even better.
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