Save My cousin showed up with a skillet and a bag of groceries one Tuesday, insisting we needed comfort food with a kick. She dumped pasta, enchilada sauce, and cheese onto my counter and said, "Trust me." An hour later, we were scraping the pan clean, wondering why we'd never thought to marry these flavors before. It's been my go-to ever since when I want something cozy but far from boring.
I made this for a friend who swore she didn't like Tex-Mex, and she went quiet for a solid five minutes, fork in hand, before asking for the recipe. The way the smoky paprika and cumin blend with tangy enchilada sauce creates this warmth that feels like a hug in a bowl. It's the kind of dish that turns skeptics into believers without any convincing needed.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here (dark meat works too and adds more flavor), or poach breasts in simmering water for 15 minutes if you're starting from scratch.
- Penne or rotini pasta: The ridges and hollows catch all that creamy sauce, making every bite satisfying, and they hold up well when you stir everything together.
- Black beans: Rinse them thoroughly to avoid any metallic taste from the can, and they add heartiness plus a subtle earthy sweetness that balances the spice.
- Bell pepper: Red is sweeter, green more vegetal, either works beautifully and adds little pops of color and crunch throughout the dish.
- Onion: A small yellow or white onion diced fine melts into the sauce and builds that savory base layer you don't notice but would miss.
- Garlic: Fresh cloves minced release their fragrance in seconds, and two is just enough to make the kitchen smell like something magical is happening.
- Diced tomatoes: Drain them well or the dish gets too watery, and they provide little bursts of acidity that brighten the richness.
- Frozen corn: Optional but recommended, it adds a touch of sweetness and another texture, and you don't even need to thaw it first.
- Red enchilada sauce: This is the soul of the dish, so pick a brand you actually like (taste it straight from the jar if you're unsure), because it coats everything.
- Shredded cheddar cheese: Sharp cheddar brings a bold, tangy punch that stands up to the spices and melts into creamy ribbons.
- Shredded Monterey Jack cheese: Melts smoother than cheddar and adds a mild, buttery richness that keeps the sauce silky.
- Sour cream: Stir it in off the heat so it doesn't curdle, and it gives the sauce a luxurious tang that rounds out the flavors.
- Ground cumin: Earthy and warm, it's the backbone of that Tex-Mex flavor profile and smells incredible when it hits the hot pan.
- Smoked paprika: Adds a subtle smokiness that makes people ask if you grilled something, even though you didn't.
- Chili powder: A half teaspoon gives gentle warmth without overwhelming, but feel free to add more if you like heat.
- Salt and pepper: Taste as you go, because the enchilada sauce and cheese both bring saltiness, and you want balance.
- Olive oil: For sautéing the vegetables, it adds a fruity note and keeps everything from sticking to the skillet.
- Fresh cilantro, green onions, avocado: Optional garnishes that add brightness, color, and a fresh contrast to the rich, cheesy pasta.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, add the pasta, and cook until just al dente according to the package directions. Drain it well and set it aside, no need to rinse.
- Sauté the aromatics:
- Heat olive oil in a large, deep skillet over medium heat, then add the diced onion and bell pepper, stirring occasionally until they soften and the onion turns translucent, about 3 to 4 minutes. Toss in the minced garlic and cook for another minute, stirring constantly so it doesn't burn.
- Add the protein and beans:
- Stir in the shredded chicken, drained black beans, diced tomatoes, corn if using, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3 to 4 minutes, stirring often, until everything is heated through and the spices smell fragrant.
- Simmer with enchilada sauce:
- Pour in the enchilada sauce and bring the mixture to a gentle simmer, letting the flavors meld for a minute or two. Add the cooked pasta and toss everything together until every piece is coated in that glossy red sauce.
- Make it creamy:
- Reduce the heat to low, then stir in the sour cream and half of both cheeses, mixing gently until the cheese melts and the sauce becomes rich and creamy. Don't let it boil or the sour cream might separate.
- Melt the topping:
- Sprinkle the remaining cheddar and Monterey Jack evenly over the top, cover the skillet with a lid, and let it sit off the heat for 3 to 4 minutes until the cheese is melted and bubbly. Serve hot, topped with cilantro, green onions, or avocado if you like.
Save I brought this to a potluck once, and three people asked if I'd catered it. The truth is, it came together in less than an hour, but the layers of flavor and that golden, bubbly cheese on top make it look like you spent all afternoon in the kitchen. It's the kind of dish that makes you feel like a hero without the stress.
Shortcuts and Swaps
Rotisserie chicken is your secret weapon here, shred it straight from the store container and you save 20 minutes of cooking and cleanup. If you want to go vegetarian, skip the chicken entirely and double up on the black beans or add a can of pinto beans for extra heartiness. Gluten-free pasta works beautifully, just watch the cooking time since some brands can get mushy fast, and always taste a piece before draining.
Adjusting the Heat
If you like things spicy, add a diced jalapeño with the bell pepper, or stir in a pinch of cayenne along with the other spices. For a milder version, use a mild enchilada sauce and skip the chili powder altogether, it'll still have tons of flavor from the cumin and paprika. I once added a whole can of green chiles by accident and it turned into the best mistake, tangy and bright with a gentle kick.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and they actually taste richer the next day as the flavors meld. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in 1-minute intervals, stirring between each, until hot all the way through.
- Freeze individual portions in freezer-safe containers for up to three months, then thaw overnight in the fridge before reheating.
- Add a sprinkle of fresh cheese on top when reheating to bring back that just-made creaminess.
- If the sauce thickens too much in the fridge, a few tablespoons of water or enchilada sauce will bring it back to life.
Save This dish has become my answer to busy nights when I want something that feels special without the fuss. Every time I make it, someone at the table asks for seconds, and I never get tired of watching that first bite disappear.
Saffron Brook Recipe Q&As
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken is an excellent time-saver. Simply shred it and use about 2 cups in place of cooked chicken breast. This reduces prep time significantly.
- → How do I make this gluten-free?
Swap regular pasta for gluten-free penne or rotini. Ensure your enchilada sauce is certified gluten-free, as some brands may contain hidden gluten.
- → Can I adjust the spice level?
Absolutely. Add diced jalapeños, increase chili powder, or reduce it for milder flavors. Taste as you cook and season to your preference.
- → How can I make this vegetarian?
Omit the chicken and double the black beans to 2 cans for protein. The rest of the ingredients remain the same for a hearty vegetarian version.
- → What pasta shapes work best?
Penne and rotini are ideal because their ridges and shapes catch the enchilada sauce beautifully. Fusilli or rigatoni also work well.
- → How do I store leftovers?
Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of milk if it seems dry.