Enchilada Pasta mixes delicious enchilada flavors with pasta’s heartiness, creating the BEST comfort food in just one skillet!
author’s note
The 30 Minute Dinner That Never Has Leftovers!
My kids’ favorite dinners are always pasta and enchiladas. Either one is almost guaranteed to be a win at my house, so naturally, when I first heard about this combo, I knew I had to try it. And sure enough, it was an instant hit.
This dish has all the cozy, saucy enchilada flavors they love, mixed with hearty pasta that makes it extra filling and satisfying. Everything cooks together in one skillet, which I love on busy nights, and it is the kind of dinner that feels comforting without being complicated. It is warm, cheesy, and packed with flavor, and it disappears fast every single time I make it.
Ingredients In Enchilada Pasta
| Ingredient | Swaps or Tips |
|---|---|
| Enchilada sauce | Use mild for family friendly, medium or hot for more heat |
| Shell pasta | Medium shells work best; avoid long noodles |
| Rotisserie chicken | Any cooked chicken works; chop into small pieces |
| Black beans | Pinto beans work great too |
| Corn | Fresh, frozen, or canned all work |
| Sharp cheddar | Colby Jack or Mexican blend also work |
How To Make Enchilada Pasta
- Base: Enchilada sauce, tomatoes, pasta, broth, and seasoning go into the skillet.
- Boil and cook: Bring to a boil and let the pasta cook right in the sauce until just tender.
- Add the mix ins: Stir in beans, corn, and peppers partway through.
- Finish strong: Add chicken and cheese, stirring gently until melted and creamy.
- Serve hot: Top each bowl just how you like it.
Storage
- Best fresh: Enchilada Pasta is best right when it’s done cooking.
- Refrigerate: Store in an sealed container for up to 3 days.
- Freeze: Keep for up to 3 months; thaw in the fridge.
- Reheat: Warm on the stove with a bit of broth or water so it gets saucy again.
More One Pot Recipes:
Enchilada Pasta
Video
Equipment
- Large skillet nonstick, see note 1
Ingredients
- 14.5 ounces diced tomatoes not drained
- 10 ounces mild red enchilada sauce see note 2
- 2 cups medium shells pasta
- 2 cups chicken broth
- 1 (1-ounce) batch taco seasoning see note 3
- 15.5 ounces black beans drained and rinsed
- 1-1/2 cups frozen corn or 1 can, drained
- 1 cup thinly sliced mini bell peppers or 1 regular pepper, diced
- 1-1/2 cups rotisserie chicken diced to small pieces
- 3/4 cup sharp Cheddar cheese freshly shredded, pack to measure
- Toppings as desired see note 4
Instructions
- In a large skillet over high heat, combine the “add first” ingredients. Stir and bring to a boil.
- As soon as it boils, add the “add later” ingredients. Stir and bring back to a boil.
- Boil, uncovered, for 5–9 minutes, stirring every minute or so to keep pasta from catching. Cook until pasta is almost done, but a tiny bit firmer than you want, and is still saucy. Remove skillet from heat and stir for another minute or so to let the sauce reduce and pasta finish cooking.
- Stir through chicken. Add cheese, 1/4 cup at a time, stirring gently until melted.
- Serve promptly, adding any desired toppings to individual plates. I love a scoop of sour cream, squeeze of lime, diced avocado, and some green onions or cilantro. Enjoy!
Recipe Notes
- 1 tablespoon chili powder
- 1 teaspoon each: paprika, cumin, garlic powder, onion powder
- 1/2 teaspoon oregano
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Topping Ideas:
My three favorites on Enchilada Pasta: sour cream, diced avocado, and cilantro.
- Sliced green onions, for a mild bite
- Chopped cilantro, for a fresh finish
- Diced avocado or guac, for creaminess
- Sour cream or Greek yogurt, to cool things down
- Sliced jalapeños, if you want extra heat
- Quartered cherry tomatoes, for a juicy pop
- Lime wedges, for squeezing over the top
- Crushed tortilla chips or strips, for crunch
- Sliced olives, to round it all out
Oh I know my hubs would love this. I love that it’s one pot.
I always love the colours you use in your posts Chelsea – so beautiful! I can definitely see myself eating this; I haven’t had enchiladas in years and the mix was pasta sounds heavenly!
Thanks so much Jessica! Haha I eat enchiladas all the time, can’t get enough 🙂
I am so in love with chicken enchiladas. They’re one of my favorite non-sweet foods. And so is pasta! So I’m basically in love with this. 🙂 Plus one-skillet meals are always wonderful! Wish I was having this for dinner tonight!
Haha! Completely agree with you! Chicken enchiladas are definitely one of my favorites as well 🙂 Thanks Beth!
I share that obsession with quick, easy meals, and ones that don’t sacrifice on taste – this looks absolutely delicious!
Thank you so much Anna!
Enchiladas are one of my husband’s favorite dishes and requests them all the time. This one skillet pasta version looks amazing and love how much easier and less messy it is to make 🙂
Less mess = the best! Thanks so much Kelly! Hope you are having a great Monday 🙂
one dish recipes are EVERYTHING, seriously life needs so much more of them. I’m going through a serious enchilada phase right now, so this just looks too good to pass up!
Hahaha!! Agreed! I feel like I am always going through an enchilada phase 🙂 Hope you are having a good start to your week Christine!
Love the sound of this meal! I can never ever ever get enough Mexican food – and this is such an awesome spin on pasta. And I am all for less clean-up – especially during the week!! Happy Monday lady!
Same! The more Mexican food the better 🙂 thanks so much Ashley! Hope you are having a great start to your week as well 🙂
Yum! This is amazing. And one skillet? Yes! So good. Love the customizability but I think I want it just the way it is here–your photos are gorgeous, Miss Chelsea! 🙂
Thanks so much Erin! 🙂 Hope you are having a great Monday! (Oh and SO excited about your giveaway!)
Oh yum! This looks like the perfect winter comfort food!
Thanks so much Kelly!
love the chicken enchilada pasta, very creative thinking, ty
Thank you!
Love me a one pot dinner! I am the queen of mess making, so once in a while I need something that will tone down the messy gal in me. This looks fab….and, that cheese. Drool.
Haha I think my kitchen after baking could rival the messiest kitchen out there! So I totally agree with you haha! Thanks Taylor 🙂