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Cheesy Chicken Enchilada Pasta

This Cheesy Chicken Enchilada Pasta is a comforting, cheesy, and flavorful one-pot meal with shredded chicken, black beans, corn, and a creamy enchilada sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 ounces pasta penne, rotini, or elbow macaroni
  • 2 cups shredded cooked chicken
  • 1 cup green enchilada sauce
  • 1 cup diced tomatoes with green chilies
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen (thawed), or canned
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped green onions
  • fresh cilantro optional, for garnish

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Equipment

  • Large Pot
  • Colander
  • Mixing spoon
  • Measuring Cups & Spoons
  • Cheese Grater
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to maintain creaminess.
  • Use gluten-free pasta or substitute chicken with turkey or tofu for dietary needs.
  • Adjust spice level by adding more chili powder or hot sauce as desired.