Description
This Chicken Enchilada Pasta recipe combines the bold flavors of enchilada sauce with tender chicken, sautéed vegetables, black beans, and corn, all tossed with rotini pasta and finished with melted cheddar cheese. Ready in under an hour, it’s a hearty and comforting one-pot meal perfect for a family dinner.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, cut into ¼-inch cubes
Vegetables
- 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
Pasta & Grains
- 3 cups rotini pasta (10 oz)
Liquids & Sauces
- ½ cup enchilada sauce (red or green)
- 3 ½ cups low-sodium chicken broth
- 1 tablespoon extra virgin olive oil
Dairy
- 1 cup shredded cheddar cheese
Seasonings
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Optional Garnishes
- sour cream
- fresh cilantro
Instructions
- Brown Chicken: Heat olive oil in a large pot or skillet over medium-high heat. Add the cubed chicken and cook until golden brown on all sides. Once cooked, remove the chicken from the pot and set it aside to prevent overcooking.
- Sauté Vegetables: In the same pot, add the chopped onions, minced garlic, and diced red bell peppers. Sauté the vegetables until they soften and become fragrant, about 3-5 minutes.
- Simmer with Pasta and Sauce: Return the browned chicken back to the pot. Add the rotini pasta, rinsed black beans, thawed corn, enchilada sauce, and low-sodium chicken broth. Stir everything together well, then cover and bring the mixture to a simmer. Once simmering, uncover, reduce the heat to medium, and let it simmer for 10-12 minutes. Stir frequently to prevent sticking and to ensure the pasta cooks to an al dente texture while most of the liquid is absorbed.
- Finish and Serve: Turn off the heat and stir in the shredded cheddar cheese until melted and well incorporated. Season the dish with sea salt and black pepper to taste. Serve the pasta hot, optionally garnished with sour cream and fresh cilantro for an extra burst of flavor and creaminess.
Notes
- Use low-sodium or no-salt-added ingredients to control the sodium content.
- For a spicier dish, choose a hot enchilada sauce or add some chili powder or cayenne pepper.
- Make sure to stir frequently during the simmering step to prevent the pasta from sticking to the pot.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a creamy variation, stir in a dollop of sour cream or cream cheese along with the cheddar cheese.
- Optional garnishes like fresh cilantro and sour cream add freshness and creaminess to the dish.
