Chicken Enchilada Pasta

My stovetop was cluttered with half-empty spice jars when I threw this together on a Tuesday night, staring at leftover rotisserie chicken and a box of penne. I wasn't following a plan, just chasing the memory of cheesy enchiladas but without the patience for rolling tortillas. The smell of cumin hitting hot olive oil made my neighbor knock on the door to ask what I was making. That's when I knew this shortcut was worth keeping.

I made this for my sister after she had her second kid, and she texted me at midnight asking for the recipe because her husband had already finished the leftovers. She said it tasted like the Tex-Mex place we used to go to in college, but better because she could eat it in sweatpants on her couch. That text still makes me smile every time I pull out the skillet.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, or use any leftover cooked chicken you have hiding in the fridge.
• Penne or rotini pasta: The ridges and tubes catch the sauce beautifully, making every bite full of flavor instead of letting it pool at the bottom.
• Black beans: Make sure to rinse them well or the starchy liquid will make your sauce gummy instead of silky.
• Bell pepper and onion: I use red pepper for sweetness, but green works if that's what you have, it just adds a slightly sharper bite.
• Garlic: Fresh is best, but I've used jarred minced garlic on rushed nights and nobody noticed.
• Diced tomatoes: Drain these or your pasta will swim in liquid, I learned that the hard way on the first attempt.
• Frozen corn: Totally optional, but it adds little bursts of sweetness that balance the smoky spices.
• Red enchilada sauce: Buy a brand you'd actually want to eat, because it's the backbone of this whole dish.
• Cheddar and Monterey Jack cheese: The combination gives you sharp flavor and creamy melt, using just one makes it less interesting.
• Sour cream: This is what makes the sauce creamy and tangy instead of just tomatoey.
• Cumin, smoked paprika, chili powder: These three together create that warm Tex-Mex flavor that makes your kitchen smell like a good decision.
• Olive oil: Just enough to keep the vegetables from sticking while they soften.
• Fresh cilantro, green onions, avocado: Garnishes feel optional until you try them, then they become essential for freshness and color.

Instructions

Boil the pasta:

Cook your penne in well-salted boiling water until it still has a tiny bite in the center, because it'll keep cooking when you toss it with the sauce later. Drain it and set it aside while you build the flavor in the skillet.

Sauté the vegetables:

Heat olive oil in your largest skillet over medium heat and add the diced onion and bell pepper, stirring occasionally until they soften and smell sweet. Toss in the garlic and cook just until fragrant, about a minute, because burnt garlic turns bitter fast.

Add protein and beans:

Stir in your shredded chicken, rinsed black beans, drained tomatoes, corn if using, and all the spices, letting everything warm through and get coated in those smoky seasonings. This should take about three or four minutes of stirring and smelling amazing.

Build the sauce:

Pour in the enchilada sauce and bring everything to a gentle simmer, then add your cooked pasta and toss it all together until every piece is coated. The pasta will soak up some of that sauce and become incredibly flavorful.

Make it creamy:

Turn the heat to low and stir in the sour cream and half of your shredded cheeses, mixing until everything melts into a creamy, cohesive sauce. Don't rush this part or the sour cream might separate if the heat is too high.

Melt the topping:

Sprinkle the remaining cheese evenly over the top, cover the skillet with a lid, and let it sit for three or four minutes until the cheese melts into gooey, bubbly perfection. Resist the urge to peek too early or you'll let the steam escape.

Serve it up:

Dish it out hot, straight from the skillet, and top with cilantro, green onions, or avocado for freshness and color. This is the moment when everyone stops scrolling on their phones and pays attention.

Save

The first time I brought this to a potluck, someone asked if I'd spent hours layering enchiladas in a casserole dish. When I told them it was a one-skillet pasta situation, three people immediately saved my number to get the recipe later. That's when I realized this dish had the rare ability to look impressive while being genuinely easy, which is the best kind of kitchen magic.

Making It Your Own

I've made this vegetarian by ditching the chicken and using two cans of black beans instead, and it was just as hearty and satisfying. You can swap in green enchilada sauce if you prefer tangy over smoky, or use ground turkey or beef if that's what you have in the fridge. For extra heat, I sometimes toss in sliced jalapeños with the bell pepper or shake in extra chili powder at the end.

Storage and Reheating

This keeps beautifully in the fridge for up to four days in an airtight container, and honestly tastes even better the next day when the flavors have melded together. Reheat individual portions in the microwave with a splash of water or milk to loosen the sauce, or warm the whole batch gently on the stovetop. I don't recommend freezing it because the sour cream and cheese can get grainy when thawed, but if you must, freeze it before adding the dairy and stir that in fresh after reheating.

Serving Suggestions

I love serving this with a simple side salad dressed in lime vinaigrette to cut through all that creamy richness. Tortilla chips and salsa on the side turn it into a full Tex-Mex spread without much extra effort. A cold beer or a margarita makes it feel like a Friday night even if it's only Wednesday.

• Top with extra cheese and broil for two minutes if you want a crispy, golden top layer.
• Squeeze fresh lime juice over each serving for a bright, acidic pop that wakes everything up.
• Set out bowls of sour cream, salsa, and hot sauce so everyone can customize their plate.

Save

This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even on nights when you're just winging it with whatever's in the pantry. I hope it becomes one of those dishes you make without thinking, the kind that feels like home no matter whose kitchen you're standing in.

Questions & Answers

→ Can I use rotisserie chicken instead of cooking chicken breast?

Absolutely. Rotisserie chicken saves significant prep time and delivers the same delicious result. Simply shred the meat and substitute it directly for the cooked chicken breast in the same quantity.

→ How do I make this gluten-free?

Replace the regular pasta with certified gluten-free penne or rotini. Verify that your enchilada sauce is also gluten-free, as some brands contain wheat-based thickeners. All other ingredients are naturally gluten-free.

→ What adjustments work for a vegetarian version?

Omit the chicken and double the amount of black beans to maintain protein content and heartiness. All other ingredients remain unchanged. This variation stays equally satisfying and flavorful.

→ How can I increase the spice level?

Add diced jalapeños with the onions and peppers, or increase the chili powder to 1 teaspoon. You can also stir in cayenne pepper for extra heat. Taste as you go to reach your preferred spice intensity.

→ Can I prepare this dish in advance?

Yes. Assemble the dish without the final cheese topping, then refrigerate. Before serving, reheat gently on the stovetop over low heat, stirring occasionally, then add cheese and allow it to melt completely.

→ What cheese substitutes work well in this dish?

Mix and match with any melting cheeses: Oaxaca, Cotija, Pepper Jack for heat, or mild white cheddar. Avoid aged or very hard cheeses. Maintain the total amount for proper consistency and creamy texture.