Chicken Enchilada Pasta (Printable Version)

A hearty dish blending shredded chicken, pasta, black beans, and cheeses with a Tex-Mex flair.

# What You'll Need:

→ Poultry

01 - 2 cups cooked shredded chicken breast (approx. 8.8 oz)

→ 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 (red or green)
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1 can (15 oz) diced tomatoes, drained
08 - 1 cup frozen corn (optional)

→ Sauces & Dairy

09 - 2 cups red enchilada sauce
10 - 1 ½ cups shredded cheddar cheese (6.3 oz)
11 - 1 cup shredded Monterey Jack cheese (4 oz)
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 (optional)

18 - Fresh cilantro, chopped
19 - Sliced green onions
20 - Diced avocado

# Directions:

01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Drain and set aside.
02 - Heat olive oil in a large deep skillet over medium heat. Sauté diced onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Add shredded chicken, drained black beans, diced tomatoes, and corn if using. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3 to 4 minutes until thoroughly heated.
04 - Pour in enchilada sauce and bring mixture to a simmer. Add cooked pasta and toss gently to incorporate evenly.
05 - Reduce heat to low. Stir in sour cream and half of the shredded cheeses until creamy and well blended.
06 - Sprinkle remaining cheeses on top, cover skillet, and let sit for 3 to 4 minutes until cheese melts and becomes bubbly.
07 - Serve hot, optionally garnished with cilantro, sliced green onions, or diced avocado.

# Additional Tips::

01 -
  • It tastes like enchiladas but takes half the time and half the mess—no rolling required, just toss and serve.
  • The combination of creamy sour cream, melted cheese, and tangy enchilada sauce turns simple pasta into something that feels indulgent without being complicated.
  • It feeds four people generously and actually tastes better the next day if you have leftovers.
02 -
  • Don't skip draining the beans and tomatoes—excess liquid makes the whole dish soupy and dilutes the sauce flavor. A colander is your friend here.
  • Stir in the sour cream off the heat or over very low heat. High heat will make it break and become grainy, which feels disappointing after you've done everything else right.
  • Taste the sauce before serving and adjust salt and spice. Enchilada sauces vary by brand, and you might need a pinch more cumin or a dash more chili powder.
03 -
  • Save a cup of pasta cooking water before draining—if your final mixture is too thick, a splash of it loosens everything without diluting flavor like regular water would.
  • Use a skillet or Dutch oven that's deep enough to hold everything comfortably. A shallow pan means you're stirring awkwardly and cheese can splatter.
  • If you're using canned enchilada sauce, taste it before adding the spices. Some are mild, some are spicy, and some are surprisingly salty—adjust your seasonings from there instead of guessing.
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