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Chicken Enchilada Pasta Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 (1 ½ cup) servings 1x
  • Category: Main Course
  • Method: Stovetop, One-Pot
  • Cuisine: Mexican-Inspired

Description

This Chicken Enchilada Pasta is a quick and easy one-pan meal with a zesty, Mexican-inspired twist! Tender chicken, pasta, black beans, and corn simmer in a flavorful enchilada sauce, creating a satisfying and cheesy dish that’s perfect for a busy weeknight.

Ingredients

Units Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1/4-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 tablespoon minced garlic (about 2 cloves)
  • 2 cups diced red bell pepper
  • 1 (15 oz) can black beans, rinsed and drained (low or no salt)
  • 1 cup frozen corn, thawed
  • 3 cups rotini pasta (10 oz)
  • 1/2 cup enchilada sauce (red or green)
  • 3 1/2 cups low-sodium chicken broth
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Optional garnishes: sour cream, fresh cilantro

Instructions

  1. Brown Chicken: Heat olive oil in a large pot or skillet over medium-high heat. Add cubed chicken and cook until golden brown on all sides. Remove chicken and set aside.
  2. Sauté Vegetables: Add onions, garlic, and red bell peppers to the pot. Sauté until softened.
  3. Simmer with Pasta and Sauce: Return chicken to the pot. Add pasta, black beans, corn, enchilada sauce, and chicken broth. Stir, cover, and bring to a simmer. Uncover, reduce heat to medium, and simmer for 10-12 minutes, stirring frequently, until pasta is cooked al dente and most of the liquid is absorbed.
  4. Finish and Serve: Turn off heat and stir in shredded cheddar cheese. Season with salt and pepper to taste. Serve hot, garnished with sour cream and fresh cilantro, if desired.

Notes

  • For spicier flavor, add extra enchilada sauce or diced jalapeños.
  • Garnish with sour cream and fresh cilantro for added creaminess and flavor.
  • Substitute chicken with boneless, skinless thighs or cubed pork roast.
  • Use gluten-free pasta for a gluten-free version (adjust cooking time as needed).

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 450
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 6g
  • Protein: 35g
  • Cholesterol: 80mg

Find it online: https://emilyquickdinners.com/chicken-enchilada-pasta-recipe/