Chicken Enchilada Pasta (Print Version)

A vibrant Tex-Mex fusion combining shredded chicken, pasta, black beans, and melted cheese with enchilada sauce.

# Components:

→ 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

# Directions:

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 onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in shredded chicken, drained black beans, diced tomatoes, corn, 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 to combine thoroughly.
05 - Reduce heat to low. Stir in sour cream and half of the cheeses, mixing until creamy and well blended.
06 - Sprinkle remaining cheeses evenly over the top. Cover and let sit for 3-4 minutes until cheese is melted and bubbly.
07 - Transfer to serving dishes and garnish with cilantro, green onions, or avocado as desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like comfort food had a baby with Tex-Mex night and both parents are delicious.
  • You can have dinner on the table in forty minutes using pantry staples and rotisserie chicken.
  • The gooey cheese pulls create that satisfying stretch every single time you scoop a serving.
  • Leftovers taste even better the next day when the flavors have had time to mingle overnight.
02 -
  • Drain the diced tomatoes or your sauce will turn into soup, something I learned after serving a very soupy dinner to four people who were too polite to mention it.
  • Don't skip the sour cream stir-in, it's what makes this creamy instead of just saucy, and it cools down the spice just enough to keep it friendly.
  • If you cover the skillet while the cheese melts, it happens in half the time and you get that perfect gooey layer without turning on the broiler.
03 -
  • Use a deep skillet or Dutch oven so you have room to toss the pasta without flinging enchilada sauce onto your stovetop, a lesson I learned while wearing a white shirt.
  • Taste the enchilada sauce straight from the can before you add it, some brands are mild and some are secretly spicy, and knowing which you have helps you adjust the chili powder accordingly.
  • Shred your own cheese from a block if you have time, the pre-shredded stuff has anti-caking agents that can make the sauce slightly grainy instead of silky smooth.
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