Chicken Enchilada Pasta (Printable View)

A vibrant Tex-Mex fusion combining shredded chicken, penne, black beans, and gooey melted cheese in enchilada sauce.

# 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 tsp ground cumin
14 - 1 tsp smoked paprika
15 - ½ tsp chili powder
16 - Salt and pepper, to taste
17 - 2 tbsp 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 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.
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 if desired. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one skillet after the pasta boils, so cleanup is genuinely fast.
  • The creamy, cheesy sauce clings to every piece of pasta and tastes like the best part of enchiladas without rolling a single tortilla.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Drain the tomatoes and beans thoroughly, or you'll end up with a watery sauce that slides off the pasta instead of clinging to it.
  • Stir in the sour cream off the heat or on very low, because high heat will cause it to curdle and look grainy instead of smooth.
  • Use a deep skillet or wide pot, because once you add the pasta, everything needs room to toss together without spilling over the sides.
03 -
  • Shred your own cheese from a block instead of buying pre-shredded, it melts smoother and doesn't have the anti-caking agents that can make the sauce grainy.
  • Taste the enchilada sauce before you pour it in, and if it's too acidic, stir in a pinch of sugar to balance it out.
  • Let the finished dish rest for 5 minutes before serving, the sauce will thicken slightly and cling to the pasta even better.
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