Chicken Enchilada Pasta (Printer View)

Bold Tex-Mex fusion combining shredded chicken, pasta, black beans, and gooey melted cheese in enchilada sauce.

# What You'll Need:

→ Poultry

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 12 oz penne or rotini pasta

→ Vegetables and 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 and Dairy

09 - 2 cups red enchilada sauce
10 - 1.5 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 0.5 cup sour cream

→ Spices and Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 0.5 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

# Method Steps:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 - While pasta cooks, 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.
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 - Serve hot, garnished with cilantro, green onions, or avocado if desired.

# Expert Advice:

01 -
  • It tastes like comfort food had a baby with your favorite enchilada platter, minus the tortilla rolling.
  • Everything cooks in about 40 minutes, which means you can start it after work and still eat at a reasonable hour.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have married overnight.
  • You can adjust the heat level without sacrificing flavor, so picky eaters and spice lovers can both be happy.
02 -
  • Drain your diced tomatoes or your pasta will swim in liquid instead of being saucy, I learned this the watery way my first attempt.
  • Don't skip the step of stirring in half the cheese before topping with the rest, it makes the sauce cling instead of separating.
  • If your skillet isn't large enough, this will overflow, use a Dutch oven or wide, deep pan to give everything room.
  • Taste before the final cheese topping goes on, that's your last chance to adjust salt or spice level.
03 -
  • Shred your own cheese from a block instead of buying pre-shredded, it melts smoother and doesn't have that anti-caking coating.
  • If the sauce seems too thick after adding the pasta, splash in a little pasta cooking water to loosen it up.
  • Let the finished dish rest for 5 minutes before serving so the sauce thickens slightly and doesn't run all over the plate.
  • For meal prep, assemble everything except the cheese topping, refrigerate, and bake covered at 350°F (175°C) for 25 minutes, then uncover and add cheese for the last 5 minutes.
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