Chicken Enchilada Pasta

My neighbor knocked on the door one Tuesday holding a casserole dish and a bag of penne, asking if I could help her figure out what to do with leftover rotisserie chicken. We stood in my kitchen tossing ideas back and forth until she mentioned enchiladas, and I grabbed a jar of enchilada sauce from the pantry. What started as improvisation turned into this ridiculously satisfying pasta that we devoured straight from the skillet. Now it's my go-to whenever I need something comforting that doesn't require a trip to the store.

I made this for my kids on a night when everyone was cranky and hungry, and the kitchen filled with the smell of cumin and melted cheese. They stopped arguing long enough to watch me stir everything together in one big skillet. When I served it, my youngest said it tasted like a hug, and my teenager went back for seconds without being asked. It became our unofficial comfort meal after long days.

Ingredients

• Cooked chicken breast, shredded (2 cups, about 250 g): Rotisserie chicken is your best friend here, saving you 20 minutes of poaching and shredding.
• Penne or rotini pasta (340 g/12 oz): The ridges and tubes trap the sauce beautifully, making every forkful flavorful.
• Black beans (1 can, 400 g/15 oz, drained and rinsed): They add heartiness and a subtle earthiness that balances the tangy enchilada sauce.
• Bell pepper, diced (1, red or green): Red peppers bring a touch of sweetness, while green ones add a sharper bite.
• Onion, diced (1 small): Sautéing it until soft and golden builds a savory base that anchors the whole dish.
• Garlic, minced (2 cloves): Don't skip this, it blooms in the oil and fills your kitchen with warmth.
• Diced tomatoes (1 can, 400 g/15 oz, drained): Draining them keeps the sauce from getting watery and the flavors concentrated.
• Frozen corn (1 cup, optional): It adds little pops of sweetness and color, though the dish works fine without it.
• Red enchilada sauce (2 cups/480 ml): This is the soul of the dish, coating everything in smoky, tangy goodness.
• Shredded cheddar cheese (1 ½ cups/180 g): Sharp cheddar melts into creamy pockets and adds a bold flavor.
• Shredded Monterey Jack cheese (1 cup/115 g): It melts smoother than cheddar and brings a mild creaminess to balance the spice.
• Sour cream (½ cup/120 ml): Stirring this in makes the sauce velvety and tames any heat from the spices.
• Ground cumin (1 tsp): Earthy and warm, it's essential for that Tex-Mex flavor.
• Smoked paprika (1 tsp): Adds a subtle smokiness that mimics the char of roasted peppers.
• Chili powder (½ tsp): A gentle kick that doesn't overwhelm, perfect for families with mixed spice tolerances.
• Salt and pepper: Taste as you go, the canned beans and sauce can be salty on their own.
• Olive oil (2 tbsp): For sautéing the vegetables until they're soft and fragrant.
• Fresh cilantro, chopped (optional garnish): Brightens the dish with a fresh, herbal note right before serving.
• Sliced green onions (optional garnish): Adds a mild onion flavor and a pop of color on top.
• Diced avocado (optional garnish): Creamy and cool, it's the perfect contrast to the warm, spiced pasta.

Instructions

Boil the pasta:

Cook the penne or rotini in a large pot of salted boiling water until al dente, following the package timing. Drain it well and set it aside while you build the sauce.

Sauté the vegetables:

Heat olive oil in a large, deep skillet over medium heat, then add the diced onion and bell pepper, stirring occasionally for 3 to 4 minutes until they soften and start to smell sweet. Toss in the minced garlic and cook for another minute, stirring constantly so it doesn't burn.

Add the chicken and beans:

Stir in the shredded chicken, drained black beans, diced tomatoes, corn if using, cumin, smoked paprika, chili powder, salt, and pepper. Let everything cook together for 3 to 4 minutes, stirring now and then, until heated through and fragrant.

Pour in the enchilada sauce:

Add the enchilada sauce to the skillet and bring it to a gentle simmer, letting the flavors meld. Toss in the cooked pasta and stir until every piece is coated in that rich, tangy sauce.

Make it creamy:

Lower the heat and stir in the sour cream along with half of the cheddar and Monterey Jack cheeses, mixing until everything is creamy and well blended. The cheese will melt into silky pockets throughout the pasta.

Melt the topping:

Sprinkle the remaining cheeses evenly over the top, cover the skillet, and let it sit for 3 to 4 minutes until the cheese is melted and bubbly. Remove from heat and get ready to serve.

Serve and garnish:

Spoon the pasta into bowls while it's still hot, and top with fresh cilantro, sliced green onions, or diced avocado if you like. Each garnish adds its own little burst of flavor and color.

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One evening I brought this to a potluck, and a friend who swore she didn't like pasta asked for the recipe before the night was over. She told me later it reminded her of the enchiladas her grandmother used to make, but easier and just as comforting. That's when I realized this dish had become more than a quick dinner, it was a little piece of home on a plate.

Shortcuts and Swaps

Rotisserie chicken is a lifesaver here, shred it while the pasta boils and you'll save yourself half the prep time. If you're vegetarian, double the black beans or toss in pinto beans for extra protein and skip the chicken entirely. Gluten-free pasta works perfectly, just keep an eye on the cooking time since some brands get mushy fast. For a spicier kick, dice up a jalapeño and sauté it with the onions, or stir in a pinch of cayenne with the other spices.

Storing and Reheating

This pasta keeps in an airtight container in the fridge for up to four days, and honestly tastes even better once the flavors have had time to marry. Reheat it gently on the stovetop with a splash of water or milk to loosen the sauce, stirring often so it doesn't stick. You can also microwave individual portions, but I like to add a little extra cheese on top before zapping it for that fresh-melted effect. Freezing works too, just let it cool completely, portion it out, and reheat from frozen in a covered skillet over low heat.

Making It Your Own

This recipe is incredibly forgiving and practically begs to be customized based on what's in your fridge. Swap the bell pepper for poblanos if you want a deeper, smoky flavor, or toss in zucchini or spinach for extra vegetables. If you love heat, drizzle hot sauce over your serving or stir in a spoonful of chipotle in adobo with the enchilada sauce. Sometimes I crumble tortilla chips on top right before serving for a little crunch, and it always disappears fast.

• Try stirring in a handful of fresh spinach just before serving, it wilts into the pasta and adds color.
• Top with crumbled queso fresco instead of cheddar for a tangy, authentic touch.
• If you have leftover salsa, swirl it in with the enchilada sauce for extra depth and texture.

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This Chicken Enchilada Pasta has earned its spot in my weekly rotation, and I hope it finds a place in yours too. It's the kind of meal that turns a regular Tuesday into something a little more special.

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely. While penne and rotini work beautifully, you can substitute with any pasta shape you prefer—rigatoni, shells, or even fettuccine all work wonderfully. Just ensure it's cooked al dente so it holds up when tossed with the sauce.

→ What's the best way to save time on this dish?

Use rotisserie chicken from the grocery store instead of cooking chicken breast from scratch. This cuts your prep time significantly. You can also dice your vegetables ahead of time and store them in containers until you're ready to cook.

→ How do I make this vegetarian?

Simply omit the chicken and double the amount of black beans to maintain protein content and heartiness. You might also add additional vegetables like zucchini or mushrooms for extra substance and flavor.

→ Can I adjust the heat level?

Yes, easily. Add chopped jalapeños during the vegetable sauté for fresh heat, or increase the chili powder and smoked paprika to taste. You can also use a spicier enchilada sauce or add hot sauce to individual servings.

→ What should I serve alongside this pasta?

A crisp green salad with lime vinaigrette complements the rich, creamy pasta beautifully. Jalapeño cornbread or warm flour tortillas on the side add authentic Tex-Mex flair and help soak up every delicious bite.

→ Can I make this ahead and reheat it?

Yes, this dish reheats well. Store leftovers in an airtight container for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth or sour cream to restore creaminess if needed.