This Cheesy Chicken Enchilada Pasta combines all the bold flavors of chicken enchiladas with the comfort of creamy pasta! Ready in 30 minutes in one pot. Tender chicken, enchilada sauce, black beans, corn, and loads of melted cheese make this the ultimate weeknight dinner. 🌮🧀
This dish takes everything you love about chicken enchiladas and transforms it into an easy pasta dinner that requires no rolling, no layering, and just one pot. You get all the smoky, spicy enchilada flavors with gooey melted cheese coating every bite of pasta and chicken.
The magic happens when dried pasta cooks directly in enchilada sauce and broth, absorbing all those bold flavors while creating a naturally thick, creamy sauce. Tender chicken pieces, black beans, and sweet corn add heartiness and texture, while multiple types of cheese melt into the sauce for that signature enchilada richness.
This recipe delivers big flavor with minimal effort, making it perfect for busy weeknights when you want something more exciting than plain pasta but don’t have time for complicated recipes. Kids and adults alike love the familiar Tex-Mex flavors in this comforting, cheesy format.
Ingredients
For the pasta base
These create the foundation of your dish.
- 1 tablespoon olive oil or vegetable oil
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the enchilada sauce mixture
This creates the flavorful cooking liquid.
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt to taste
Pasta and add-ins
These complete the dish.
- 12 oz penne, rotini, or shells pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1/2 cup heavy cream or sour cream
- 2 cups shredded Mexican blend cheese or cheddar cheese, divided
- 4 oz cream cheese, cubed
For serving
These add freshness and finish.
- Fresh cilantro, chopped
- Sliced green onions
- Diced avocado or guacamole
- Sour cream
- Lime wedges
- Sliced jalapeños
- Crushed tortilla chips
How to Make the Recipe
Season and cook the chicken
Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, cumin, chili powder, garlic powder, and onion powder, tossing to coat evenly.
Add the seasoned chicken to the hot pan in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden brown on the outside and mostly cooked through. It doesn’t need to be completely done as it will finish cooking with the pasta. Transfer the chicken to a plate and set aside.
Sauté the aromatics
In the same pan, add the diced onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
The onion and garlic will pick up all the flavorful browned bits left from the chicken, building a deep flavor foundation for your sauce.
Build the enchilada sauce base
Pour in the enchilada sauce, chicken broth, and diced tomatoes with green chilies. Stir in the cumin, chili powder, and smoked paprika. Bring the mixture to a boil, scraping up any browned bits stuck to the bottom of the pan.
The liquid should be bubbling and look well-combined with all the spices distributed evenly. Taste and adjust seasoning with salt if needed, keeping in mind the cheese will add saltiness later.
Cook the pasta in the sauce
Add the dried pasta to the boiling liquid, stirring well to ensure all the pasta is submerged. Reduce heat to medium and let it simmer for 12 to 14 minutes, stirring frequently to prevent sticking.
The pasta will absorb the enchilada-flavored liquid as it cooks, becoming infused with all those bold flavors. If the liquid gets too low before the pasta is tender, add a splash more broth or water. The mixture should look saucy but not soupy.
Add beans, corn, and make it creamy
Once the pasta is al dente, stir in the black beans and corn. Add the heavy cream or sour cream and the cubed cream cheese, stirring until the cream cheese melts completely into the sauce.
The cream cheese adds incredible richness and helps create that thick, creamy texture that coats every piece of pasta. Let everything simmer together for 2 to 3 minutes until heated through.
Fold in chicken and cheese
Return the cooked chicken and any accumulated juices to the pan, stirring to distribute evenly. Remove the pan from heat and stir in 1 1/2 cups of the shredded cheese, reserving the remaining 1/2 cup for topping.
The residual heat will melt the cheese into the sauce, creating that gooey, cheesy texture throughout. If you want an extra cheesy top, sprinkle the remaining cheese over the surface and place the pan under the broiler for 2 to 3 minutes until bubbly and golden.
Garnish and serve
Top the finished pasta with fresh cilantro, sliced green onions, diced avocado, a dollop of sour cream, and a squeeze of fresh lime juice. Add sliced jalapeños for extra heat and crushed tortilla chips for crunch.
Serve immediately while hot and cheesy. This dish is best enjoyed fresh but reheats beautifully with a splash of broth or cream to loosen the sauce.
What This Dish Tastes Like
Bold enchilada flavors
Every bite delivers authentic enchilada taste with smoky cumin, mild heat from chili powder, and tangy tomato notes. The red enchilada sauce provides that signature flavor you expect from Mexican comfort food.
Creamy and cheesy
Multiple types of cheese plus cream create an incredibly rich, velvety sauce that clings to the pasta. It’s indulgent and satisfying without being overwhelmingly heavy.
Balanced with freshness
Black beans add earthiness, corn brings sweetness, and fresh toppings like cilantro, lime, and avocado provide brightness that balances the rich, cheesy base.
Tips for the Best Results
Use good quality enchilada sauce
The sauce is the star flavor here, so choose one you actually enjoy eating. Homemade is always best, but a good store-bought red enchilada sauce works perfectly for convenience.
Don’t overcook the pasta
Keep it al dente since it will continue absorbing liquid as it sits. Slightly undercooked pasta maintains better texture and won’t turn mushy when reheated.
Adjust consistency as needed
If the sauce becomes too thick, stir in extra broth or cream. If it’s too thin, let it simmer uncovered for a few more minutes or add more cheese to thicken.
Brown the chicken well
Good caramelization on the chicken adds depth of flavor to the entire dish. Don’t rush this step or crowd the pan, which would steam rather than sear the chicken.
Let cheese melt off heat
Remove the pan from the burner before stirring in most of the cheese. This prevents the cheese from breaking or becoming grainy from too-high heat.
Variations
Make it spicier
Use hot enchilada sauce instead of mild, add diced jalapeños or chipotle peppers in adobo sauce, or stir in extra cayenne pepper or hot sauce to taste.
Green enchilada version
Swap red enchilada sauce for green enchilada sauce made from tomatillos. Add diced green chilies and use Monterey Jack cheese for authentic green enchilada flavor.
Add more vegetables
Stir in diced bell peppers, zucchini, or spinach. Sauté the vegetables with the onions at the beginning so they cook through properly.
Make it lighter
Use chicken breast instead of thighs, substitute Greek yogurt for sour cream, use less cheese, and add extra vegetables to bulk up the dish with fewer calories.
Vegetarian option
Skip the chicken and double the beans. Add extra vegetables like bell peppers, zucchini, and mushrooms for a hearty meatless version.
How to Serve
As a complete one-pot meal
This dish contains protein, carbs, and vegetables all in one pot, making it a complete dinner that needs nothing else. Just add toppings and enjoy.
With simple sides
Serve alongside Mexican rice, refried beans, a simple green salad, or warm flour tortillas. Chips and salsa or guacamole make great appetizers while the pasta cooks.
Topped with everything
Set out bowls of toppings and let everyone customize their serving. Sour cream, cilantro, avocado, lime, jalapeños, and tortilla chips all add texture and flavor.
Perfect for feeding a crowd
This recipe easily doubles for potlucks or family gatherings. Keep it warm in a slow cooker on low and set out toppings for a build-your-own pasta bar.
Make Ahead and Storage
Prep ingredients ahead
Cut the chicken, dice the onion, and measure out spices in advance. Store everything in containers in the refrigerator so you can just dump and cook when ready.
Refrigerate leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits, so add a splash of broth or cream when reheating.
Reheat properly
Reheat on the stovetop over medium-low heat with a little extra broth or cream to loosen the sauce. Microwave portions work too, stirring halfway through and adding liquid as needed.
Freeze for later
This pasta freezes well for up to 3 months. Cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Why This Recipe Works
One-pot convenience
Everything cooks in one pan, which means minimal cleanup and maximum flavor. The pasta cooking in the sauce creates natural creaminess without extra steps.
Familiar flavors in new format
Enchilada lovers get all the flavors they crave in an easier, less time-consuming format. No tortilla rolling or baking required.
Kid-friendly and crowd-pleasing
The combination of pasta, cheese, and mild Mexican flavors appeals to picky eaters while still being flavorful enough for adults. Adjust the spice level to suit your family.
Budget-friendly ingredients
This recipe uses affordable pantry staples and stretches a pound of chicken to feed a family. Black beans and corn add bulk without adding cost.
This Cheesy Chicken Enchilada Pasta delivers all the bold, comforting flavors of enchiladas in an easy one-pot format. Tender chicken, creamy cheese sauce, black beans, and corn come together for a satisfying dinner the whole family will love. May this recipe become your new go-to when you’re craving Mexican-inspired comfort food without the fuss.