This Easy Cheesy Chicken Enchilada Pasta is ready in 30 minutes! One pot wonder with tender chicken, black beans, corn, and loads of melted cheddar cheese. Perfect for busy weeknights when you crave bold Mexican flavors without the fuss. Everyone asks for seconds! 🧀🌮
There are nights when you crave bold Mexican flavors but don’t want to spend hours assembling enchiladas. This Cheesy Chicken Enchilada Pasta delivers all the comfort of traditional enchiladas in one easy pot that cooks in just 30 minutes.
Tender pasta shells swim in rich enchilada sauce with black beans, sweet corn, and seasoned chicken, all topped with melted cheddar cheese that stretches with every forkful. The fire roasted tomatoes add smoky depth while cumin and chili powder bring warmth without overwhelming heat. It’s the kind of dinner that brings everyone to the table without complaints.
Everything cooks together in one pot, so cleanup is minimal. Use rotisserie chicken to make it even faster, and customize the heat level and toppings to suit your family’s taste.
Ingredients
Pasta and sauce base
The foundation combines pasta with bold enchilada flavors.
- 1/2 pound uncooked medium pasta shells or penne
- 1 can 14.5 ounces fire roasted diced tomatoes, undrained
- 1 can 10 ounces red enchilada sauce, mild or medium
- 2 cups water or chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Protein and vegetables
These ingredients add heartiness and texture.
- 2 cups cooked shredded chicken from rotisserie or leftover chicken
- 1 bunch green onions, sliced with whites and greens separated
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 11 ounces whole kernel sweet corn, drained
Cheese and toppings
The finishing touches that make this dish irresistible.
- 2 cups shredded sharp cheddar cheese or Mexican blend
- Salt and black pepper to taste
- Optional toppings: sour cream, fresh cilantro, lime wedges, sliced jalapeños, diced avocado, crushed tortilla chips
How to Make the Recipe
Rinse the pasta
Place the uncooked pasta in a colander and rinse under cold water. This removes excess starch and prevents clumping as the pasta cooks in the sauce. Drain well and set aside.
Combine everything in one pot
In a large 4 quart saucepan or deep skillet, combine the rinsed pasta, undrained tomatoes, enchilada sauce, water or broth, white parts of green onions, chili powder, cumin, garlic powder, and smoked paprika. Stir until the pasta is evenly distributed in the liquid.
Cook the pasta
Place the pot over high heat and bring to a rolling boil. Once boiling, reduce heat to medium or medium low to maintain a steady simmer. Cook uncovered for 14 to 16 minutes, stirring frequently to prevent sticking. The pasta should be tender with most liquid absorbed but still saucy. Do not drain.
Add chicken, beans, and corn
Stir in the black beans, corn, and cooked chicken. Return to a gentle simmer and cook 2 more minutes to warm everything through and meld the flavors.
Melt in the cheese
Remove from heat and immediately stir in the shredded cheddar. The residual heat will melt the cheese into a creamy sauce. Stir gently until fully melted and incorporated. Taste and adjust seasoning with salt and pepper.
Garnish and serve
Divide among bowls and top with reserved green onion greens and your choice of toppings like sour cream, cilantro, lime juice, or tortilla chips.
What This Dish Tastes Like
Bold and smoky Mexican flavors
The enchilada sauce combined with fire roasted tomatoes creates deep, smoky flavor with gentle warmth from chili powder and cumin. The spices build slowly without overwhelming heat.
Rich and creamy from melted cheese
Melted cheddar creates a luscious coating that clings to every pasta shell. It balances the tang of enchilada sauce and adds richness that makes each bite feel indulgent.
Textured and satisfying
Tender pasta, chunks of chicken, creamy beans, and bursts of sweet corn offer varied textures in every forkful. Fire roasted tomatoes add brightness while optional toppings bring crunch and freshness.
Tips for the Best Results
Use rotisserie chicken for speed
Store bought rotisserie chicken is the easiest shortcut. Simply pull the meat from the bones, shred or chop it, and stir into the pasta. You get perfectly seasoned, juicy chicken with zero cooking time.
Rinse pasta before cooking
Rinsing dry pasta washes away excess surface starch that can make one pot pasta sauces gummy. This simple step ensures smooth, cohesive sauce.
Stir frequently while simmering
Since pasta cooks directly in sauce rather than boiling water, stir every 3 to 4 minutes to prevent sticking and ensure even cooking.
Adjust heat to your preference
For mild flavor, use mild enchilada sauce. For more kick, choose medium or hot sauce and add diced jalapeños or cayenne pepper. Serve hot sauce on the side for customization.
Fresh toppings make the difference
Cilantro adds brightness, lime cuts richness, sour cream adds cooling creaminess, and tortilla chips bring satisfying crunch. Even one or two toppings elevate the dish significantly.
Variations
Creamy white chicken enchilada pasta
Swap red enchilada sauce for green or white sauce and stir in 1/2 cup heavy cream at the end. Replace tomatoes with diced green chiles and use Monterey Jack cheese for smooth, mild flavor.
Vegetarian version
Omit chicken and double the beans, using both black and pinto beans. Add diced bell peppers and zucchini for more vegetables. The sauce and cheese provide plenty of flavor.
Extra spicy pepper version
Sauté diced red, green, and poblano peppers before adding pasta and liquids. The peppers add sweetness and gentle kick that pairs beautifully with enchilada sauce.
Baked casserole style
Transfer finished pasta to a greased 9 by 13 inch baking dish, top with extra cheese, and bake at 350 degrees for 15 to 20 minutes until bubbly with a golden crust.
How to Serve
As a complete one bowl meal
This pasta is hearty enough on its own. Ladle into bowls with all your favorite garnishes. Serve tortilla chips and salsa alongside for a festive, satisfying dinner.
With crisp green salad
Balance the richness with a green salad dressed in lime vinaigrette. Add avocado, cherry tomatoes, and pepitas for extra texture and freshness.
Alongside warm cornbread
Serve with cornbread or warmed flour tortillas for scooping sauce. Brush cornbread with honey butter for sweet contrast to the spicy pasta.
Perfect for potlucks
This travels well and reheats beautifully. Transfer to a slow cooker on warm for parties. Set out topping bowls so guests can customize their servings.
Make Ahead and Storage
Prep ahead for faster cooking
Cook and shred chicken, drain beans and corn, slice green onions, and measure spices up to 2 days ahead. Store separately in the refrigerator. When ready, combine everything and cook.
Refrigerating leftovers
Store in airtight containers for up to 4 days. Reheat in microwave or on stovetop over low heat. Add a splash of water or broth if too thick. Flavors often improve after a day.
Freezing for later
Freeze in freezer safe containers for up to 3 months. Thaw overnight in refrigerator and reheat on stovetop or in oven. Top with fresh cheese and toppings after reheating.
Meal prep friendly
Divide into individual containers with toppings packed separately. Reheat pasta and add fresh toppings just before eating for quick lunches throughout the week.
Why This Recipe Becomes a Favorite
One pot simplicity
Everything cooks together in one pot. No draining pasta, no extra pans to wash. Simply combine, simmer, stir, and serve. For busy families, this simplicity is invaluable.
Family friendly flavors
Bold Mexican inspired flavors remain mild enough for kids and adults alike. Cheese and pasta make it familiar while enchilada sauce adds just enough excitement.
Budget friendly ingredients
Canned beans, corn, tomatoes, and enchilada sauce keep costs low. Rotisserie chicken is affordable and a little cheese goes far. Feed four to six people for less than takeout.
Endlessly adaptable
Use any pasta shape on hand. Swap beans, add vegetables, or adjust spice level. The basic formula welcomes improvisation every time you cook it.
This Cheesy Chicken Enchilada Pasta delivers bold Mexican flavors in one easy pot, ready in 30 minutes with minimal cleanup. It’s quick, comforting, budget friendly, and satisfies everyone at the table. May this recipe become your new favorite weeknight dinner.
