Cheesy Chicken Enchilada Pasta

If you’re craving a dish that brings together the vibrant flavors of Mexican-inspired cuisine with the comforting ease of pasta, then Cheesy Chicken Enchilada Pasta is exactly what you need. This recipe is a perfect balance of savory, cheesy goodness with a little kick from enchilada sauce and spices. It’s an effortless one-pot meal that combines shredded chicken, tender pasta, black beans, corn, and a melty cheese blend that will have everyone asking for seconds. Whether you’re cooking for a family dinner or meal prepping for the week, this dish hits all the right notes.

Why I Love This Recipe

There’s something magical about the way the enchilada sauce infuses every bite of pasta, creating a creamy, tangy base that perfectly complements the tender shredded chicken. I love how this recipe brings together pantry staples like black beans and corn, adding texture and nutrition without complicating the cooking process. Plus, the combination of cheddar and Monterey Jack cheeses creates a melty, gooey finish that’s irresistible. It’s such a crowd-pleaser and a fantastic alternative to your typical pasta dinners.

If you’re a fan of dishes like Green Chile Enchiladas or crave cheesy, comforting meals like Cheesy Cheddar Chicken, then this Cheesy Chicken Enchilada Pasta will quickly become a favorite in your recipe rotation.

Your Shopping Guide

• Pasta: Choose your favorite type such as penne, rotini, or elbow macaroni. The shape should be sturdy enough to hold the sauce.
• Cooked Chicken: You can use rotisserie chicken, leftover cooked chicken, or quickly poach chicken breasts and shred them.
• Green Enchilada Sauce: Look for a good-quality store-bought sauce or make your own for a fresher taste.
• Diced Tomatoes with Green Chilies: Adds a nice mild heat and acidity. Be sure to choose the variety with green chilies included.
• Black Beans: Canned black beans work great; just rinse and drain before using.
• Corn Kernels: Fresh, frozen, or canned corn can be used. If frozen, thaw before adding.
• Chili Powder and Cumin: Essential spices to give the dish that authentic enchilada flavor profile.
• Cheddar and Monterey Jack Cheese: Shredded cheese melts beautifully and creates that irresistible cheesy texture.
• Green Onions: Adds freshness and a slight onion bite to finish the dish.
• Fresh Cilantro: Optional garnish that brightens the dish with herbaceous notes.
• Salt and Pepper: To taste, balancing the flavors perfectly.

What You’ll Need (Gear)

• Large Pot: To cook the pasta and combine ingredients.
• Colander: For draining pasta and rinsing beans.
• Mixing Spoon: Preferably a wooden or silicone spoon for stirring.
• Measuring Cups & Spoons: For precise ingredient quantities.
• Cheese Grater: If shredding your own cheese.
• Knife and Cutting Board: For chopping green onions and cilantro.

Cook Cheesy Chicken Enchilada Pasta Like This

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add 8 ounces of your chosen pasta and cook according to package instructions until al dente. Drain and set aside.

Step 2: Mix the Sauce and Chicken

In the same pot or a large skillet, combine 2 cups of shredded cooked chicken, 1 cup green enchilada sauce, 1 cup diced tomatoes with green chilies, 1 cup black beans (rinsed and drained), and 1 cup corn kernels. Stir well to combine.

Step 3: Season It Up

Sprinkle 1 teaspoon chili powder and 1 teaspoon cumin into the mixture. Season with salt and pepper to taste. Stir everything together to ensure the spices are evenly distributed.

Step 4: Combine Pasta and Sauce

Add the cooked pasta back into the pot with the sauce and chicken mixture. Stir gently to coat the pasta evenly with the flavorful sauce.

Step 5: Add the Cheese

Sprinkle 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese over the pasta. Stir until the cheese melts and the pasta becomes beautifully creamy and cheesy.

Step 6: Garnish and Serve

Remove from heat and stir in 1/2 cup chopped green onions. Optionally, sprinkle fresh cilantro on top for an extra burst of color and flavor. Serve immediately and enjoy!

Texture-Safe Substitutions

• Pasta: Use gluten-free pasta if needed for dietary restrictions.
• Chicken: Substitute shredded turkey or tofu for a vegetarian or different protein option.
• Cheese: Use dairy-free cheese alternatives if avoiding dairy.
• Beans: Pinto beans or kidney beans can be used instead of black beans.
• Corn: Substitute with diced bell peppers for a different crunch.
• Spices: Adjust chili powder and cumin based on preferred heat level or swap with smoked paprika for a smoky twist.

Chef’s Rationale

This dish is designed to be both flavorful and straightforward, making it a perfect weeknight dinner option. The enchilada sauce serves as a quick shortcut to capture authentic Mexican flavors without the fuss of making sauces from scratch. Combining it with pasta creates a fusion dish that’s comforting yet exciting.

• Using shredded chicken keeps the protein tender and helps it absorb the spices and sauce.
• The black beans and corn add fiber, texture, and color, making the dish well-rounded.
• The cheese blend of cheddar and Monterey Jack offers a balance of sharpness and creaminess, ensuring every bite is luscious.
• The green onions and cilantro garnish provide a fresh contrast to the rich, cheesy pasta.

Storage & Reheat Guide

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and microwave in 1-minute intervals, stirring in between, until heated through. Alternatively, reheat on the stovetop over low heat, stirring frequently to prevent sticking and maintain that creamy texture.

Quick Questions

Can I make this recipe ahead of time?

Absolutely! You can prepare the Cheesy Chicken Enchilada Pasta a day in advance and store it in the fridge. Just be sure to reheat gently to maintain the creamy texture and add a splash of liquid if it thickens too much.

What type of pasta works best?

Sturdy pasta shapes like penne, rotini, or elbow macaroni work best as they hold the sauce well. However, feel free to use whatever pasta you have on hand.

Is this recipe spicy?

The heat level is mild to moderate due to the enchilada sauce and green chilies in the tomatoes. You can adjust the spice by adding more chili powder or a dash of hot sauce if you prefer it spicier.

Can I freeze leftovers?

While you can freeze Cheesy Chicken Enchilada Pasta, the texture of the cheese and pasta may change slightly upon thawing. For best results, freeze before adding cheese and stir it in fresh when reheating.

Our Most-Loved Recipes

• Baked Chicken Alfredo Ziti – Creamy and comforting, perfect for cheesy pasta lovers.
• Green Chile Enchiladas – A flavorful enchilada recipe that pairs beautifully with this pasta dish.
• Cheesy Cheddar Chicken – Another cheesy, protein-packed dinner option that’s simple to make.

Let’s Eat

Get ready to dive into a plate of warm, cheesy, and flavorful comfort with this Cheesy Chicken Enchilada Pasta. It’s the kind of meal that feels like a hug in a bowl—spicy, cheesy, and utterly satisfying. Serve it with a simple green salad or your favorite tortilla chips on the side for some crunch. Whether it’s a busy weeknight or a cozy weekend dinner, this recipe delivers bold flavors and effortless cooking that everyone will love. Grab your skillet, gather your ingredients, and get ready to savor every cheesy bite!

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