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
I made this last night for dinner and it turned out amazing! It makes enough for 5 meals (lunch all week – score!) and I modified it a bit. I tried a semi-healthier version using baked chicken instead of canned, eliminated the cheese and tossed in Cilantro for a fun twist. At just under 300 calories (297!), 2 grams of fat, and packed with 21 grams of protein, this is the perfect lunch or dinner. Thank you so much for the recipe, I’ll be making this again!
I cannot wait to try this! It looks fabulous!
This was SO good! I really need to go grocery shopping, so I was trying to find a recipe that just uses what I already have on hand (which wasn’t much). I just happen to pretty much always have all of these ingredients. It came together so quickly and easily. I loved that I didn’t have to boil the pasta before hand, just through it all in and let it go.
The flavor was fantastic, I loved the enchilada sauce and Rotel to give it a little bit of zip. The taco flavoring was a nice addition too. I will definitely be making this again…and again…and again. I might try and add some corn in next time, I think it would go along with the rest of the flavors nicely. Thanks for this delicious easy meal! 🙂
Thank you so much for this comment Shelby! 🙂 I’m so glad you liked it and took the time to write this – it made my day! Have a great week!
Pinning this as it’s pretty much a perfect meal in my eyes, I love everything about it! You are making me hungry girl!
Haha thanks so much Pamela! And thanks for the pin 🙂
My finance would love this! He’s a huge black bean and Tabasco fan.
I know my husband sure loved it! 🙂 Thanks for stopping by and for the comment Natasha!
Looks deeeelish! Pinning for later – plan to make it this week. Thanks for the dinner idea!
Well I hope you like it! Thanks so much Bre:)
This was so good and so fast and easy to make–I made it last night with some leftover chicken and my family loved it!!!
Yay! So good to hear! Thanks 🙂
Oh my gosssshhhhh Chelsea! This is amazing!!! What a delicious simple clever creative meal! Love it.
Thanks Heather!
I will take enchiladas in any way, shape or form I can get them! Love that this is all in one pot!
I’m all about having minimal dishes after cooking a meal. This looks so flavorful. Pinned.