Chicken Enchilada Pasta Recipe is the perfect blend of comfort food and zesty flavors. This delightful dish combines the heartiness of pasta with the classic taste of enchiladas, making it a simple yet satisfying meal for any night of the week. It’s not only easy to whip up but also highly customizable, allowing you to use whatever veggies or proteins you have on hand.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 400
Protein: 30g
Carbohydrates: 50g
Fat: 10g
Fiber: 8g
Sugar: 3g
Sodium: 300mg
Why Make Chicken Enchilada Pasta Recipe
Chicken Enchilada Pasta Recipe is an excellent choice for those seeking a nutritious and hearty meal. Packed with protein from the chicken and fiber from the black beans and corn, this dish balances both taste and health. It’s also incredibly adaptable, so you can easily tweak ingredients to suit your family’s preferences or dietary needs. Whether you’re feeding a large crowd or just looking for an easy weeknight dinner, this recipe fits the bill perfectly.
How to Make Chicken Enchilada Pasta Recipe Step by Step
Ingredients
1 lb boneless, skinless chicken breasts, cut into ¼-inch cubes
1 tablespoon extra virgin olive oil
½ cup chopped onion
½ 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)
½ cup enchilada sauce (red or green)
3 ½ cups low-sodium chicken broth
1 cup shredded cheddar cheese
¼ teaspoon sea salt
¼ teaspoon black pepper
Optional garnishes: sour cream, fresh cilantro
Directions
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. Add onions, garlic, and red bell peppers to the pot. Sauté until softened. 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. 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.
How to Serve Chicken Enchilada Pasta Recipe
For a complete meal, serve your Chicken Enchilada Pasta alongside a fresh green salad or some warm tortillas. You can also pair it with a side of guacamole for an added zesty kick. For those who love heat, a dash of hot sauce can enhance the dish even more!
How to Store Chicken Enchilada Pasta Recipe
Leftover Chicken Enchilada Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in individual portions or heat on the stovetop with a splash of chicken broth to prevent it from drying out. If you’d like to freeze it for later use, let it cool completely, then transfer it to a freezer-safe container. It should keep well for up to 2 months. To reheat from frozen, thaw in the refrigerator overnight before warming.
Expert Tips for Cooking Chicken Enchilada Pasta Recipe
- For added spice, use spicy enchilada sauce or add chopped jalapeños when sautéing the vegetables.
- Make it a one-pot wonder by modifying the cooking times for your stove to ensure even cooking.
- Use whole grain pasta for a healthier alternative.
- If you’re short on time, rotisserie chicken can be a great substitute for cooking fresh chicken.
- Experiment with different cheeses like pepper jack for a more robust flavor.
Delicious Variations of Chicken Enchilada Pasta Recipe
You can easily switch up the ingredients to create your own version! For a vegetarian take, omit the chicken and add more beans or some sautéed zucchini. If you’re looking for a citrus twist, add lime juice and sprinkle some zest on top before serving. For those who crave heat, consider incorporating chopped chipotle peppers for a smoky flavor!
Conclusion
Chicken Enchilada Pasta Recipe is not just a meal; it’s a comforting dish that delivers on flavor and simplicity. Whether you’re busy or just looking for something delicious, this recipe is sure to become a family favorite. Try it today and elevate your weeknight dinners with this irresistible blend of flavors!
Chicken Enchilada Pasta
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into ¼-inch cubes
- 1 tablespoon extra virgin olive oil
- ½ cup chopped onion
- ½ 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)
- ½ cup enchilada sauce (red or green)
- 3 ½ cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional garnishes: sour cream, fresh cilantro
Instructions
Cooking
- 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.
- Add onions, garlic, and red bell peppers to the pot. Sauté until softened.
- 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.
- 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.
