Save My kitchen was a mess of mismatched leftovers when I threw this together on a Tuesday night. I had cooked chicken sitting in the fridge, a half-empty jar of enchilada sauce, and pasta I'd bought on sale. What started as improvisation turned into something my family now requests by name. The smell of cumin and melted cheese filling the house made everyone appear in the kitchen before I even called them to dinner.
I remember serving this to my neighbor who swore she didn't like pasta dishes with sauce. She scraped her bowl clean and asked for the recipe before she left. The combination of creamy, cheesy sauce with the slight tang of enchilada flavors won her over completely. Now she makes it for her own family every other week.
Ingredients
- Cooked chicken breast, shredded (2 cups, about 250 g): Rotisserie chicken is your best friend here, saving you at least 20 minutes of cooking and shredding time.
- Penne or rotini pasta (340 g/12 oz): The ridges and curves catch all that enchilada sauce beautifully, making every bite flavorful instead of letting the sauce pool at the bottom.
- Black beans (1 can, 400 g/15 oz, drained and rinsed): Rinsing them removes that starchy liquid and keeps the sauce from getting gummy, plus they add protein and heartiness.
- Bell pepper, diced (1, red or green): Red peppers bring a subtle sweetness that balances the spice, while green adds a more vegetal bite.
- Small onion, diced (1): The foundation of flavor that becomes sweet and mellow as it cooks, blending into the background while supporting everything else.
- Garlic, minced (2 cloves): Fresh garlic is worth the extra minute of prep, it blooms in the oil and perfumes the whole dish.
- Diced tomatoes, drained (1 can, 400 g/15 oz): Draining them prevents the dish from becoming soupy, letting the enchilada sauce be the star.
- Frozen corn (1 cup, optional): Adds little pops of sweetness and texture that surprise you in the best way.
- Red enchilada sauce (2 cups/480 ml): This is your flavor backbone, so choose a brand you actually like because it really shows through.
- Shredded cheddar cheese (1 ½ cups/180 g): Sharp cheddar adds a tangy depth that cuts through the richness perfectly.
- Shredded Monterey Jack cheese (1 cup/115 g): Melts like a dream and adds creamy mildness to balance the sharper cheddar.
- Sour cream (½ cup/120 ml): This transforms the sauce from thin to luxuriously creamy and adds a cooling tang.
- Ground cumin (1 tsp): The earthy warmth that makes everything taste authentically Tex-Mex.
- Smoked paprika (1 tsp): Brings a subtle smokiness that mimics the depth of slow-cooked enchiladas.
- Chili powder (½ tsp): A little goes a long way, adding complexity without overwhelming heat.
- Salt and pepper: Season in layers as you cook, tasting as you go.
- Olive oil (2 tbsp): For sautéing the vegetables until they soften and caramelize slightly at the edges.
- Fresh cilantro, chopped (optional garnish): Love it or hate it, cilantro adds a fresh brightness that cuts the richness.
- Sliced green onions (optional garnish): A mild onion flavor and pretty green color that makes the dish look finished.
- Diced avocado (optional garnish): Cool, creamy contrast that makes every bite feel a little more special.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente according to the package directions. Drain it well and set it aside while you work on the sauce.
- Build the flavor base:
- Heat olive oil in a large, deep skillet over medium heat and toss in your diced onion and bell pepper, stirring occasionally until they soften and start to smell sweet, about 3 to 4 minutes. Add the minced garlic and let it cook for just a minute until fragrant but not browned.
- Combine the fillings:
- Stir in your shredded chicken, drained black beans, diced tomatoes, corn if you're using it, and all your spices: cumin, smoked paprika, chili powder, salt, and pepper. Let everything heat through for 3 to 4 minutes, stirring occasionally so the spices bloom and coat everything evenly.
- Add the sauce and pasta:
- Pour in the enchilada sauce and bring the mixture to a gentle simmer, then add your cooked pasta and toss everything together until the pasta is well coated. The kitchen will smell incredible at this point.
- Make it creamy:
- Lower the heat and stir in the sour cream along with half of both cheeses, mixing until everything becomes creamy and unified. The sauce should cling to the pasta beautifully.
- Melt the cheese topping:
- Sprinkle the remaining cheddar and Monterey Jack evenly over the top, cover the skillet, and let it sit for 3 to 4 minutes until the cheese melts into a gooey, bubbly layer. Resist the urge to peek too early or you'll lose the steam.
- Finish and serve:
- Serve hot, straight from the skillet, with your choice of garnishes scattered over the top. Cilantro, green onions, and avocado all add something special, but it's delicious plain too.
Save The first time I made this for a potluck, I watched people go back for seconds and thirds. Someone asked if I'd been up since dawn making it, and I laughed because I'd thrown it together in less time than it took to watch a sitcom. That's when I knew this recipe was a keeper, it tastes like effort but rewards you with ease.
Making It Your Own
This dish adapts to whatever you have on hand or need to use up. Swap the chicken for turkey, pork, or even seasoned ground beef if that's what's in your fridge. For a vegetarian version, skip the meat entirely and add a second can of black beans or throw in some sautéed zucchini and mushrooms. I've made it with green enchilada sauce when that's what I had, and it was equally delicious with a tangier, brighter flavor. If you're feeding someone who can't do gluten, use gluten-free pasta and double-check your enchilada sauce label.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days. The pasta absorbs more sauce as it sits, so it becomes even creamier and more flavorful overnight. Reheat individual portions in the microwave with a splash of water or milk to loosen the sauce, or warm the whole batch in a covered skillet over low heat. I don't recommend freezing this because the sour cream and cheese can separate and become grainy when thawed, but if you must, freeze it before adding the dairy and stir that in fresh when reheating.
Serving Suggestions
This is hearty enough to stand alone, but a simple side salad with lime vinaigrette balances the richness nicely. I like serving it with tortilla chips on the side for scooping, which turns dinner into something a little more fun and interactive. A cold beer or a pitcher of agua fresca makes it feel like a casual weeknight fiesta without any extra effort.
- Top with pickled jalapeños if you want extra heat and tang.
- A squeeze of fresh lime juice over each serving brightens everything up.
- Crumbled cotija cheese makes a great finishing touch if you want to get fancy.
Save This dish has earned its spot in my regular rotation because it delivers big flavor without demanding much from me. I hope it becomes one of those recipes you turn to on busy nights when you want something satisfying that actually tastes like you care.
Common Questions
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works wonderfully and saves prep time. Simply shred about 2 cups of rotisserie chicken and add it directly to the skillet in step 3.
- → How can I make this dish vegetarian?
Omit the chicken and double the black beans to 2 cans. The beans provide protein and maintain the hearty texture of the dish while keeping all the Tex-Mex flavors intact.
- → What type of enchilada sauce works best?
Red enchilada sauce is traditional and recommended. You can use canned sauce for convenience or homemade for deeper flavor. Check the label if you have a soy allergy, as some brands contain soy.
- → Can I adjust the spice level?
Absolutely. Add diced jalapeños for extra heat, increase chili powder to taste, or reduce seasonings if you prefer milder flavors. Adjust after step 3 before adding the enchilada sauce.
- → Is this gluten-free friendly?
The dish contains gluten in regular pasta. Simply substitute with gluten-free penne or rotini to make it suitable for a gluten-free diet. Always verify that your enchilada sauce is also gluten-free.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to restore creaminess.