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Easy One-Pot Chicken Enchilada Pasta for Weeknight Dinner

A close-up of a white bowl filled with creamy enchilada pasta, chicken pieces, black beans, and topped with melted shredded cheese.
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Make this easy one-pot chicken enchilada pasta for a quick, comforting weeknight dinner. It combines zesty Mexican flavors with tender pasta in a single skillet for minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes with green chilies (Rotel), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can red enchilada sauce
  • 3 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 8 ounces rotini or penne pasta, uncooked
  • 1 cup frozen corn
  • 4 ounces cream cheese, cut into cubes
  • 2 cups shredded Mexican cheese blend
  • Optional garnish: fresh cilantro, sour cream

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. You do not need to cook them through completely.
  2. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes with green chilies, black beans, enchilada sauce, chicken broth, chili powder, cumin, and oregano. Bring the mixture to a simmer.
  4. Add the uncooked pasta to the skillet. Stir well to make sure the pasta is submerged in the liquid.
  5. Reduce the heat to medium-low, cover the skillet, and cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta should be tender and most of the liquid absorbed.
  6. Stir in the frozen corn and the cubes of cream cheese. Cook, stirring constantly, until the cream cheese has melted and the sauce is creamy.
  7. Remove the skillet from the heat. Stir in 1 cup of the shredded cheese until it melts into the sauce. Top the pasta with the remaining 1 cup of cheese. Cover the skillet for 3 to 5 minutes to allow the cheese to melt completely.
  8. Serve immediately with optional cilantro or a dollop of sour cream.

Notes

  • For ground beef enchilada pasta, brown 1 pound of ground beef with the onion instead of chicken, drain the fat, and then proceed with the recipe.
  • If you prefer a thicker sauce, uncover the skillet during the last 5 minutes of cooking the pasta to allow excess liquid to evaporate.
  • You can use your favorite type of pasta, but short shapes like rotini, penne, or elbow macaroni work best in this one-pot meal.

Nutrition

Find it online: https://tastethisplate.com/enchilada-pasta-easy-one-pot-recipe/