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Enchilada Pasta

Enchilada Pasta

This easy one-skillet enchilada pasta combines ground chicken, tender pasta, enchilada sauce, black beans, and vegetables in a rich, cheesy dinner that’s full of flavor and perfect for busy nights.
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Course: Dinner
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 521kcal
Author: Liora Najjar

Ingredients

  • 1 Tablespoon olive oil
  • 1 garlic clove finely minced
  • 1 small yellow onion diced
  • 1 red bell pepper chopped into small pieces
  • 1 pound ground chicken
  • 8 ounces uncooked rotini pasta
  • 1 can 14 ounces diced tomatoes
  • 2 cups red enchilada sauce
  • 2 cups low-sodium vegetable broth
  • 4 Tablespoons taco seasoning
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup corn kernels frozen or canned
  • ½ cup shredded Mexican blend cheese or cheddar cheese
  • Salt and black pepper as needed

OPTIONAL TOPPINGS

  • Sliced jalapeños
  • Fresh cilantro
  • Cherry tomatoes
  • Sour cream or dairy-free sour cream
  • Avocado slices
  • Lime wedges

Instructions

  • Place a large skillet over medium heat and add the olive oil.
  • Add the onion, garlic, and chopped bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
  • Season lightly with salt and black pepper.
  • Add the ground chicken to the skillet. Break it apart with a wooden spoon while cooking until browned and mostly cooked through.
  • Stir in the uncooked rotini pasta, diced tomatoes, enchilada sauce, vegetable broth, and taco seasoning.
  • Mix everything together well and bring the skillet to a gentle boil.
  • Add the black beans and corn, then stir again until evenly combined.
  • Lower the heat, cover the skillet, and let everything simmer for about 15 minutes. Stir every few minutes so the pasta cooks evenly and doesn’t stick to the bottom.
  • Once the pasta is tender and most of the liquid has absorbed, sprinkle the shredded cheese evenly over the top.
  • Cover the skillet again for 1–2 minutes until the cheese melts completely.
  • Add your favorite toppings and serve warm.

Notes

  • Using low-sodium broth helps balance the salt since enchilada sauce and taco seasoning already contain plenty of flavor.
  • If the pasta starts looking dry before it finishes cooking, stir in a small splash of broth or water.
  • Freshly shredded cheese melts smoother than packaged shredded cheese.
  • Homemade enchilada sauce works great if you prefer a more homemade flavor.
  • This recipe reheats very well, making it perfect for meal prep lunches or busy weeknight leftovers.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
  • The pasta will continue soaking up liquid as it sits, so adding extra liquid while reheating helps bring back the creamy texture.
Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition

Calories: 521kcal | Carbohydrates: 62g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 1317mg | Potassium: 1115mg | Fiber: 10g | Sugar: 12g
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