If you’re craving that savory, zesty flavor of enchiladas but also want a comforting bowl of pasta, this Chicken Enchilada Pasta Recipe is about to become your new weeknight hero. Imagine tender pieces of chicken, al dente noodles, and a creamy, cheesy enchilada sauce with a Tex-Mex twist all mingled together in one skillet—it’s just as inviting as it sounds. In under 30 minutes, you’ll have a family-friendly meal that feels both cozy and vibrant, delivering all the warmth and flavor you love.
Ingredients You’ll Need
Let’s talk ingredients: every item here is simple to find and, together, they create a beautiful balance of richness, heat, and fresh, bright notes. From savory shredded chicken to tangy enchilada sauce, each part has a role to play in making this dish irresistible.
- Pasta: Use 12 oz of penne or rotini for the perfect bite—short noodles hold all that gorgeous sauce.
- Olive Oil: Two tablespoons to sauté everything and add a touch of Mediterranean flavor.
- Yellow Onion: One small, diced; it brings sweetness and depth to the base.
- Garlic: Two cloves, minced—once you smell it, you know flavor’s on the way!
- Cooked Shredded Chicken: Two cups, for juicy protein and heartiness. Rotisserie chicken is the ultimate shortcut.
- Red Enchilada Sauce: One 10 oz can, bringing the bold Tex-Mex essence front and center.
- Diced Tomatoes with Green Chilies: One 14 oz can (undrained) adds tang, freshness, and a pop of gentle heat.
- Sour Cream: One cup for creamy richness (swap for Greek yogurt to lighten things up!).
- Shredded Mexican Blend Cheese: One and a half cups for gooey, melty bliss.
- Chili Powder: One teaspoon dials up deep Southwestern warmth.
- Cumin: Half a teaspoon for a toasty, earthy undertone.
- Salt and Pepper: To taste; don’t skip the seasoning—it makes everything pop.
- Chopped Fresh Cilantro and Sliced Green Onions: Sprinkled on top for color and a fresh, herby finish.
How to Make Chicken Enchilada Pasta Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package directions until just al dente. Drain the pasta well and set it aside—you want the noodles ready to soak up all the saucy goodness coming their way.
Step 2: Sauté the Aromatics
Heat up the olive oil in a big skillet or saucepan over medium heat. Toss in the diced onion and sauté it for about 3 to 4 minutes, letting it go soft and translucent. Then, stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 3: Build the Enchilada Base
Add the cooked shredded chicken to your skillet, followed by the enchilada sauce, undrained diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Stir everything well and let it simmer for about 5 minutes, so the flavors have time to blend together into a cohesive sauce that smells absolutely divine.
Step 4: Make It Creamy and Cheesy
Reduce the heat to low and add the sour cream and shredded Mexican blend cheese directly into the skillet. Stir it all in gently, letting the cheese fully melt and the sauce become creamy, luscious, and perfectly thickened.
Step 5: Combine Pasta and Sauce
Bring back your cooked pasta and add it to the sauce, stirring everything together so every noodle is coated in that creamy, flavorful enchilada mixture. Let it cook for 2 to 3 more minutes to make sure everything is heated through and deliciously blended.
Step 6: Garnish and Serve
Just before serving, get generous with the fresh cilantro and sliced green onions. The pop of green will not only make the Chicken Enchilada Pasta Recipe look gorgeous—it’ll add an extra dimension of flavor.
How to Serve Chicken Enchilada Pasta Recipe
Garnishes
Shower your bowl with a handful of chopped cilantro and a few scattered green onion slices for color and freshness. For an extra kick, a sprinkle of crushed tortilla chips or a dash more chili powder on top turns every serving into an event.
Side Dishes
Round out your meal with a crisp green salad, sweet corn on the cob, or some simple skillet-seared zucchini. Warm flour tortillas or a side of Mexican rice also pair beautifully, making this Chicken Enchilada Pasta Recipe feel even more like a cozy family fiesta.
Creative Ways to Present
Turn leftovers into a fun baked pasta by scooping the mixture into a casserole dish, topping with more cheese, and broiling until bubbly and golden. Or serve in colorful bowls, finished with fresh avocado slices and a lime wedge for a lively, interactive dinner table.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Chicken Enchilada Pasta completely before transferring it to an airtight container. It keeps well in the fridge for up to three days, making it perfect for quick reheats and packed lunches.
Freezing
If you want to freeze for another day, place portions in individual freezer-safe containers. The sauce keeps the pasta nice and moist, and it’ll be good for up to two months. Just thaw overnight in the fridge before reheating for best results.
Reheating
Warm single servings in the microwave, adding a splash of chicken broth or milk if needed to loosen the sauce. For bigger batches, reheat gently in a skillet over low heat, stirring often until heated through and creamy again.
FAQs
Can I use a different type Main Course
Absolutely! While penne or rotini work best for holding all the delicious sauce, shells, fusilli, or even bowties will work great in this Chicken Enchilada Pasta Recipe.
Is there a vegetarian version of this Chicken Enchilada Pasta Recipe?
You can easily swap the chicken for beans, sautéed bell peppers, or even roasted veggies. The sauce is so flavorful, any filling protein or veggie will turn out delicious!
Can I make this dish spicier?
Of course! Use a hot enchilada sauce and diced tomatoes with spicy chilies, or simply add jalapeños and a few dashes of your favorite hot sauce to the skillet.
What cheese works best for this recipe?
A bagged Mexican blend is easy and melts beautifully, but pepper jack, Monterey Jack, sharp cheddar, or a homemade combo will be equally wonderful in this pasta.
Can I make Chicken Enchilada Pasta Recipe ahead of time?
Definitely! Prep everything up to adding the pasta, then cool and refrigerate. When ready to serve, reheat and stir in the pasta for a supper that tastes fresh and creamy.
Final Thoughts
This Chicken Enchilada Pasta Recipe truly is a crowd-pleaser, blending Tex-Mex flavors with weeknight pasta comfort. I hope you’ll give it a try—and when you do, I’m betting it’ll find a spot in your regular meal rotation. Enjoy every creamy, cheesy, spicy forkful!
Print
Chicken Enchilada Pasta Recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Chicken Enchilada Pasta recipe that combines the flavors of enchiladas with creamy pasta, topped with cheese and fresh herbs.
Ingredients
Pasta:
- 12 oz penne or rotini pasta
Chicken Enchilada Mixture:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can diced tomatoes (with green chilies, undrained)
- 1 cup sour cream
- 1 ½ cups shredded Mexican blend cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Garnish:
- Chopped fresh cilantro
- Sliced green onions
Instructions
- Cook the Pasta: Cook pasta until al dente, drain, and set aside.
- Prepare the Chicken Enchilada Mixture: Sauté onion in olive oil until softened. Add garlic, chicken, enchilada sauce, diced tomatoes, spices, salt, and pepper. Simmer to blend flavors.
- Combine and Serve: Stir in sour cream and cheese until creamy. Add pasta, heat through. Garnish with cilantro and green onions.
Notes
- You can substitute sour cream with Greek yogurt for a lighter version.
- Use spicy enchilada sauce for extra heat or top with crushed tortilla chips for crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
