Pin It My neighbor brought over a casserole dish one Tuesday night, still warm under a folded towel. She called it her "cheater enchiladas," and I couldn't stop eating it. The pasta soaked up all that smoky, tangy sauce, and the cheese melted into every corner. I asked for the recipe the next morning, and she laughed and said she made it up when her kids refused rolled enchiladas. Now it's my go-to when I want something hearty without spending an hour in the kitchen.
I made this for my brother's birthday last spring because he was tired of the same old tacos. He scraped his plate clean and asked if I'd make it again for his friends the following weekend. Watching a table of hungry twenty somethings go quiet over a bowl of pasta felt like a small victory. One of them even took a photo before digging in, which I took as a compliment.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra seasoning you didn't have to think about.
- Penne or rotini pasta: The ridges and tubes catch the sauce beautifully, but any short pasta you have in the pantry will work just fine.
- Black beans: Rinse them well or the starchy liquid will make everything too thick and muddy tasting.
- Bell pepper: Red peppers are sweeter, green peppers add a sharper bite, use what you like or what's on sale.
- Onion and garlic: Don't skip the garlic step, that one minute of sizzling makes the whole dish smell alive.
- Diced tomatoes: Drain them completely or you'll end up with a watery sauce that won't cling to the pasta.
- Frozen corn: Optional, but it adds little pops of sweetness that balance the smoky spices.
- Red enchilada sauce: Look for one with a short ingredient list, the flavor comes through strong so quality matters.
- Cheddar and Monterey Jack cheese: The cheddar brings sharpness, the Jack melts into creamy strings, together they're magic.
- Sour cream: This is what makes the sauce creamy instead of just saucy, don't leave it out.
- Cumin, smoked paprika, chili powder: These three spices are the backbone, they turn plain tomato sauce into something you want to soak up with every bite.
- Olive oil: Just enough to keep the vegetables from sticking and to carry the garlic aroma through the pan.
- Fresh cilantro, green onions, avocado: Garnishes aren't required, but they make the dish feel bright and finished instead of just filling.
Instructions
- Boil the pasta:
- Cook it in well salted water until it still has a little bite, it'll finish cooking in the sauce. Drain it and set it aside while you build the skillet magic.
- Sauté the vegetables:
- Heat olive oil over medium heat and add the onion and bell pepper, stirring occasionally until they soften and start to brown at the edges. Toss in the garlic and let it sizzle for about a minute until it smells toasty and sweet.
- Add the chicken and beans:
- Stir in the shredded chicken, black beans, diced tomatoes, corn, and all the spices. Let everything cook together for a few minutes so the flavors start to blend and the chicken warms through.
- Pour in the enchilada sauce:
- Add the sauce and bring it to a gentle simmer, then toss in the cooked pasta and stir until every piece is coated. The sauce should cling to the pasta without pooling at the bottom.
- Make it creamy:
- Lower the heat and fold in the sour cream and half the cheese, stirring gently until everything melts into a smooth, velvety sauce. Don't let it boil or the sour cream might break.
- Melt the topping:
- Sprinkle the remaining cheese over the top, cover the skillet, and let it sit for a few minutes until the cheese is melted and bubbly. Serve it straight from the pan with whatever garnishes make you happy.
Pin It My friend who hates cilantro still asks me to make this, which is saying something. She picks around the green bits and goes back for seconds anyway. I think it's the way the cheese gets all stringy and the spices settle into the pasta without being too loud. It's the kind of dinner that makes people linger at the table a little longer than usual.
How to Store and Reheat
This keeps beautifully in the fridge for up to four days in an airtight container. The pasta soaks up more sauce as it sits, so it gets even more flavorful. Reheat it gently on the stove with a splash of water or broth to loosen it up, or microwave it in short bursts, stirring in between. The cheese might not be as stretchy the second time, but the taste is just as good.
Ways to Make It Your Own
Swap the chicken for ground beef or turkey if that's what you have on hand, just brown it first with the onions. You can also skip the meat entirely and double up on the beans, maybe add some diced zucchini or mushrooms for heft. If you like heat, toss in some diced jalapeños with the bell pepper or stir in a spoonful of chipotle in adobo. For a lighter version, use Greek yogurt instead of sour cream and cut the cheese in half.
What to Serve Alongside
This is rich enough to stand on its own, but a simple green salad with lime vinaigrette cuts through the creaminess perfectly. Tortilla chips and salsa on the side make it feel like a party, and warm flour tortillas are great for scooping up any sauce left on your plate.
- A handful of pickled jalapeños adds a tangy punch that balances the cheese.
- Serve it with a cold Mexican beer or a lime soda for the full experience.
- Leftovers are excellent stuffed into a burrito the next day.
Pin It This is the kind of recipe that makes weeknights feel less like a chore and more like something to look forward to. I hope it becomes one of those dishes you make without thinking, the one that always gets finished.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred the meat and use approximately 2 cups, which reduces your hands-on preparation time significantly.
- → How do I make this gluten-free?
Swap the regular pasta for gluten-free penne or rotini, and verify that your enchilada sauce brand doesn't contain gluten. Always check labels on all packaged ingredients to avoid cross-contamination.
- → Can I adjust the heat level?
Absolutely. Add diced jalapeños for extra kick, increase the chili powder, or use a spicier enchilada sauce. Start with small adjustments and taste as you go to find your preferred heat level.
- → Is there a vegetarian version?
Yes, omit the chicken and double the black beans to maintain protein content and satisfy heartiness. The beans provide excellent texture and flavor without the poultry.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or extra sauce to restore creaminess.
- → Can I prepare this ahead of time?
Yes, combine all ingredients except the final cheese layer, cover, and refrigerate overnight. When ready to serve, reheat gently and top with cheese, then cover to allow melting.