Enchilada Pasta

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5 from 5 votes

Enchilada Pasta brings all the bold, cheesy flavors you love—plus pasta! One skillet, pure comfort.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Enchilada Pasta

Servings: servings

Author: Chelsea Lords

Cost: $12.21

Equipment

12-inch, 4.5-quart skillet nonstick, see note 1

Ingredients

Add First

14.5 ounces diced tomatoes not drained
10 ounces mild red enchilada sauce see note 2
2 cups medium shells pasta
2 cups chicken broth
1 batch taco seasoning see note 3

Add Later

15.5 ounces black beans drained and rinsed
1-1/2 cups frozen corn or 1 can, drained
1 cup thinly sliced mini bell peppers or 1 regular pepper, diced

Finishing

1-1/2 cups rotisserie chicken diced to small pieces
3/4 cups sharp Cheddar cheese freshly shredded, pack to measure
Toppings as desired see note 4

US - Metric

Instructions

In a large skillet over high heat, combine the “add first” ingredients. Stir and bring to a boil.
As soon as it boils, add the “add later” ingredients. Stir and bring back to a boil.
Boil, uncovered, for 5–9 minutes, stirring every minute or so to keep pasta from catching. Cook until pasta is almost done, but a tiny bit firmer than you want, and is still saucy. Remove skillet from heat and stir for another minute or so to let the sauce reduce and pasta finish cooking.
Stir through chicken. Add cheese, 1/4 cup at a time, stirring gently until melted.
Serve promptly, adding any desired toppings to individual plates. I love a scoop of sour cream, squeeze of lime, diced avocado, and some green onions or cilantro. Enjoy!

Notes

Note 1: Here’s the exact skillet I use and LOVE. Smaller skillets will take longer to cook.

Note 2: Heat levels vary by brand; a mild variety (I love Old El Paso) is recommended.

Note 3: For the most possible flavor, make your own (otherwise I recommend a good brand of taco seasoning (1 oz size) for the most flavor).

1 tablespoon chili powder
1 teaspoon each: paprika, cumin, garlic powder, onion powder
1/2 teaspoon oregano

Note 4: Optional toppings: cherry tomatoes, green onions, cilantro, fresh lime, fat-free sour cream, olives, and guac or avocado.

Storage: This dish is best enjoyed fresh, but you can store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition