Chicken Enchilada Pasta – A Cozy, Crowd-Pleasing Weeknight Dinner

Chicken enchilada pasta brings the comfort of creamy pasta and the bold flavors of enchiladas into one easy skillet. It’s saucy, cheesy, and just a little bit smoky, with tender chicken and a satisfying bite of pasta. If you love enchiladas but want something faster and less fussy, this is your go-to.

It’s perfect for busy nights, family dinners, or meal prep. The best part: it uses pantry ingredients and comes together in under an hour.

Why This Recipe Works

This recipe blends the creaminess of pasta with the big flavors of enchilada sauce for a dish that tastes like it simmered all day. The sauce clings to short pasta, giving you a balanced bite every time.

A quick sauté of onions, garlic, and spices builds depth without extra steps. Using rotisserie or leftover chicken keeps it weeknight-friendly. A finish of cheese melts everything together for that classic enchilada feel.

What You’ll Need

• Chicken: 2 cups cooked, shredded or diced (rotisserie chicken works great)
• Pasta: 12 ounces short pasta (penne, rotini, or shells)
• Enchilada sauce: 2 cups red enchilada sauce (mild, medium, or hot)
• Chicken broth: 1 cup, low-sodium if possible
• Tomatoes: 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
• Black beans: 1 can (15 ounces), drained and rinsed
• Corn: 1 cup frozen or canned (drained)
• Onion: 1 small yellow onion, diced
• Garlic: 3 cloves, minced
• Cream cheese or sour cream: 4 ounces cream cheese (softened) or 1/2 cup sour cream
• Shredded cheese: 1 1/2 cups Mexican blend or cheddar-jack
• Oil: 1–2 tablespoons olive or avocado oil
• Spices: 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika
• Salt and pepper: To taste
• Fresh toppings (optional but recommended): Chopped cilantro, sliced green onions, diced avocado, lime wedges, jalapeño

Step-by-Step Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil.

   Cook pasta to al dente according to package directions. Drain and set aside. Toss with a drizzle of oil to prevent sticking.

2. Sauté aromatics. Heat oil in a large deep skillet or Dutch oven over medium heat.

   Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.

3. Bloom the spices. Add cumin, chili powder, and smoked paprika.

   Stir for 30 seconds to wake up the flavors.

4. Build the sauce. Pour in enchilada sauce and chicken broth. Stir in drained tomatoes. Bring to a gentle simmer.
5. Make it creamy. Lower heat to medium-low.

   Whisk in cream cheese (or stir in sour cream). Keep stirring until the sauce is smooth and slightly thickened, about 2–3 minutes.

6. Add the good stuff. Stir in cooked chicken, black beans, and corn. Simmer 2 minutes to warm through.

   Taste and season with salt and pepper.

7. Combine with pasta. Add the cooked pasta to the skillet. Toss until everything is coated and glossy. If it looks too thick, splash in a little more broth.
8. Cheesy finish. Sprinkle shredded cheese over the top.

   Cover for 1–2 minutes until melted. Alternatively, broil in an oven-safe skillet for a bubbly, golden top.

9. Garnish and serve. Top with cilantro, green onions, avocado, and a squeeze of lime. Serve hot.

Keeping It Fresh

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.

It actually tastes even better the next day as the flavors meld.

Reheating: Reheat gently on the stovetop over low heat or in the microwave. Add a splash of broth or water to loosen the sauce, and stir halfway through to heat evenly.

Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat with a little extra liquid and fresh lime juice to brighten it back up.

Health Benefits

• Protein-packed: Chicken and beans provide sustained energy and help keep you full.
• Fiber boost: Black beans and corn add fiber, which supports digestion and steady energy.
• Lycopene and antioxidants: Tomatoes and red enchilada sauce bring beneficial plant compounds.
• Customizable fat and sodium: Use low-sodium broth and sauce, and opt for light dairy to fit your goals.

What Not to Do

• Don’t overcook the pasta. It will keep cooking in the sauce; aim for firm al dente.
• Don’t skip blooming the spices. This step deepens flavor and prevents a flat-tasting sauce.
• Don’t add dairy over high heat. Keep the heat moderate to prevent curdling or graininess.
• Don’t forget to season at the end. Enchilada sauce varies in saltiness; taste and adjust right before serving.

Alternatives

• Protein swaps: Use shredded turkey, ground chicken, ground beef, or crumbled tofu.

  For a vegetarian version, double the beans and add sautéed mushrooms.

• Pasta options: Try whole-wheat pasta, chickpea pasta for extra protein, or gluten-free pasta. Choose sturdy shapes that hold sauce.
• Sauce variations: Use green enchilada sauce for a tangier twist. Add 1–2 chipotles in adobo for smoky heat.
• Dairy-free: Skip cheese and cream cheese; use a dairy-free cream cheese or a splash of unsweetened cashew cream.

  Top with dairy-free shreds if you like.

• Veggie add-ins: Bell peppers, zucchini, or spinach fold in easily. Sauté peppers and zucchini with the onions; stir in spinach at the end.

FAQ

Can I make this ahead?

Yes. Cook the sauce and pasta, combine, and cool quickly.

Store for up to 2 days. Reheat gently with a splash of broth, then add fresh toppings before serving.

What enchilada sauce should I use?

Use a brand you enjoy on its own since it drives the flavor. For mild heat, choose mild red sauce; for more kick, use medium or add chili flakes or chipotle.

How do I keep the sauce from getting too thick?

Reserve extra broth and add it in small splashes as you toss with pasta.

Pasta absorbs liquid as it sits, so loosen it again when reheating.

Can I use raw chicken?

Yes. Dice 1 pound of boneless, skinless chicken and sauté in oil with salt and pepper until cooked through, then proceed with the recipe. Remove it while you build the sauce and add it back with the beans and corn.

Is this spicy?

It’s as spicy as your sauce and spices.

For mild, stick to mild sauce and skip jalapeños. For spicy, use medium or hot sauce and add chipotle or cayenne.

What cheese works best?

Mexican blend, Monterey Jack, or cheddar-jack melt smoothly. Pepper Jack adds heat.

Avoid pre-shredded if possible for better melting, or choose a good-quality brand.

Can I make it in one pot?

Yes. Add 12 ounces uncooked pasta and 3 cups total liquid (a mix of broth and water) directly to the sauce. Simmer covered, stirring often, until pasta is al dente, then finish with dairy and cheese.

In Conclusion

Chicken enchilada pasta is the ultimate comfort dish with bold flavor and easy weeknight timing.

It’s flexible, family-friendly, and great for leftovers. Keep the steps simple, taste as you go, and finish with fresh toppings. You’ll have a cheesy, satisfying dinner that hits the spot every time.