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Enchilada Pasta (ONE Skillet!)

This Enchilada Pasta is a quick, flavorful, and filling one-skillet meal that's perfect for busy weeknights and family dinners!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Chicken, Easy, Family Friendly, One-Skillet, Pasta, Quick
Servings: 4 servings

Ingredients

  • 14.5 ounces diced tomatoes not drained
  • 10 ounces mild red enchilada sauce
  • 2 cups medium shells pasta
  • 2 cups chicken broth
  • 1 batch taco seasoning 1-ounce
  • 15.5 ounces black beans drained and rinsed
  • 1.5 cups frozen corn or 1 can, drained
  • 1 cup mini bell peppers thinly sliced or 1 regular pepper, diced
  • 1.5 cups rotisserie chicken diced into small pieces
  • 0.75 cup sharp Cheddar cheese freshly shredded
  • toppings as desired (sour cream, cilantro, avocado, etc.)

Instructions

  • Begin by assembling all your ingredients. Having everything on hand will make the cooking process smoother and more enjoyable.
  • In your large skillet, heat a drizzle of olive oil over medium heat. Add the sliced mini bell peppers and sauté for about 3-4 minutes until they start to soften.
  • Stir in the diced tomatoes (with their juices), mild red enchilada sauce, chicken broth, and taco seasoning. Bring this mixture to a simmer.
  • Once the mixture is simmering, add the medium shells pasta to the skillet. Stir well to combine and ensure the pasta is submerged in the liquid. Cover the skillet and let it cook for about 8-10 minutes, or until the pasta is al dente, stirring occasionally.
  • Once the pasta is cooked, stir in the drained black beans and frozen corn. Cook for an additional 2-3 minutes until everything is heated through.
  • Gently fold in the diced rotisserie chicken, allowing it to warm in the skillet for another 2 minutes.
  • Sprinkle the freshly shredded sharp Cheddar cheese over the top of the pasta mixture. Cover the skillet for a couple of minutes to let the cheese melt beautifully.
  • Remove the skillet from heat and serve the Enchilada Pasta hot. Top with your favorite toppings like sour cream, fresh cilantro, or avocado for an extra burst of flavor.

Equipment

  • Large, deep skillet
  • Measuring Cups
  • Wooden Spoon
  • Knife
  • Cutting Board

Notes

  • Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.
  • For a vegetarian option, replace chicken with sautéed mushrooms or extra beans.
  • Use gluten-free pasta to make this dish gluten-free.
  • Omit cheese or use dairy-free alternatives for a dairy-free version.
  • Add jalapeños or use spicy enchilada sauce to increase heat.