Home > Dinner > Enchilada Pasta (ONE Skillet!) Enchilada Pasta (ONE Skillet!) October 3, 2016 | 44 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Enchilada Pasta mixes delicious enchilada flavors with pasta’s heartiness, creating the BEST comfort food in just one skillet! Enchilada Pasta is… Quick & Simple: Ready in under 30 minutes with just one skillet. Flavorful: A tasty combo of enchilada sauce, spices, and cheese. Comforting: Enchiladas meet pasta in the best possible way. Customizable: Make it mild or spicy to your preference. Pantry-Friendly: Uses ingredients you likely have on hand. Enchilada Pasta Ingredients Diced tomatoes: Choose fire-roasted for extra flavor. Enchilada sauce: Mild, medium, or hot, based on preference. Shell pasta: This recipe is tested with medium-sized shells. Chicken broth: Or use water and chicken bouillon in a pinch. Taco seasoning: Homemade for the most flavor, or store-bought to save time. Black beans: Rinse well to reduce sodium. Corn: Fresh, frozen, or canned. Bell peppers: Use minis for more color, or 1 large pepper. Rotisserie chicken: A quick, flavorful protein; make sure it’s cut into small pieces. Cheddar cheese: Sharp or extra sharp for the most flavor. Topping Ideas: Our three favorites on Enchilada Pasta: sour cream, diced avocado, and cilantro. Sliced green onions Chopped cilantro Diced avocado or guacamole Sour cream or Greek yogurt Sliced jalapeños for extra heat Quartered cherry tomatoes Lime wedges for squeezing Crushed tortilla chips (or strips) for crunch Sliced olives How To Make Enchilada Pasta Combine & Heat: Mix diced tomatoes, enchilada sauce, pasta, chicken broth, and taco seasoning in a skillet; heat to boil. Add Veggies: Add black beans, corn, and bell peppers; boil again. Cook Pasta: Boil uncovered 5-9 minutes, stirring; remove when pasta is nearly done. Add Protein & Cheese: Stir in chicken; add cheese until melted. Serve: Dish up hot with your go-to toppings. What To Serve With Enchilada Pasta Mexican Salad: Complementary flavors with creamy cilantro dressing. French Bread: Perfect for scooping up sauce. Quinoa Corn Salad: A fun and flavorful side. Chips and Salsa: Crunchy starter. Roasted Sweet Potatoes: Sweetness contrasts the savory pasta. STORAGE Leftovers? Best Fresh: Enchilada Pasta is best right after it’s done cooking. Refrigerate: Store in an airtight container for up to 3 days. Freeze: Keep for up to 3 months; thaw in the fridge. Reheat: Warm on the stove with a bit of broth or water to regain sauciness. More One Pot Recipes: Taco Spaghetti One Pot Burrito Bowls Penne Pasta with Sausage Meatballs and Orzo One Pot Spaghetti FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Enchilada Pasta 5 from 6 votes - Review this recipe Enchilada Pasta mixes delicious enchilada flavors with pasta's heartiness, creating the BEST comfort food in just one skillet! SAVE TO RECIPE BOX Print Recipe Enchilada Pasta 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Enchilada Pasta mixes delicious enchilada flavors with pasta's heartiness, creating the BEST comfort food in just one skillet! Course Dinner, Main Course Cuisine American Keyword Enchilada Pasta Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 579kcal Author Chelsea Lords Cost $12.21 Equipment12-inch, 4.5-quart non-stick skillet (Note 1) IngredientsAdd First▢ 14.5 oz diced tomatoes, not drained▢ 10 oz mild red enchilada sauce (Note 2)▢ 2 cups medium shells pasta▢ 2 cups chicken broth▢ 1 batch taco seasoning (Note 3)Add Later▢ 15.5 oz black beans, drained & 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 grated (pack to measure)▢ Optional toppings: cherry tomatoes, green onions, cilantro, fresh lime, fat-free sour cream, olives, guac or avocado InstructionsCOMBINE: In a large skillet over high heat, combine the "add first" ingredients. Stir and bring to a boil.ADD REMAINING INGREDIENTS: As soon as it boils, add the "add later" ingredients. Stir and bring back to a boil.COOK: 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.ADD CHICKEN & CHEESE: Stir through chicken. Add cheese, 1/4 cup at a time stirring gently until melted.ENJOY: Serve promptly adding any desired toppings to individual plates. We love a scoop of sour cream, squeeze of lime, diced avocado, and some green onions or cilantro. Enjoy! Video Recipe NotesNote 1: Skillet: 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 (we love Old El Paso) is recommended. Note 3: For the most possible flavor, make your own (otherwise we 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 Nutrition FactsServing: 1serving | Calories: 579kcal | Carbohydrates: 78.5g | Protein: 36.4g | Fat: 14g | Cholesterol: 66.4mg | Sodium: 1992.1mg | Fiber: 13.3g | Sugar: 15.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Love me a one pot dinner! I am the queen of mess making, so once in a while I need something that will tone down the messy gal in me. This looks fab….and, that cheese. Drool. Reply
Haha I think my kitchen after baking could rival the messiest kitchen out there! So I totally agree with you haha! Thanks Taylor 🙂 Reply
Yum! This is amazing. And one skillet? Yes! So good. Love the customizability but I think I want it just the way it is here–your photos are gorgeous, Miss Chelsea! 🙂 Reply
Thanks so much Erin! 🙂 Hope you are having a great Monday! (Oh and SO excited about your giveaway!) Reply
Love the sound of this meal! I can never ever ever get enough Mexican food – and this is such an awesome spin on pasta. And I am all for less clean-up – especially during the week!! Happy Monday lady! Reply
Same! The more Mexican food the better 🙂 thanks so much Ashley! Hope you are having a great start to your week as well 🙂 Reply
one dish recipes are EVERYTHING, seriously life needs so much more of them. I’m going through a serious enchilada phase right now, so this just looks too good to pass up! Reply
Hahaha!! Agreed! I feel like I am always going through an enchilada phase 🙂 Hope you are having a good start to your week Christine! Reply
Enchiladas are one of my husband’s favorite dishes and requests them all the time. This one skillet pasta version looks amazing and love how much easier and less messy it is to make 🙂 Reply
I share that obsession with quick, easy meals, and ones that don’t sacrifice on taste – this looks absolutely delicious! Reply
I am so in love with chicken enchiladas. They’re one of my favorite non-sweet foods. And so is pasta! So I’m basically in love with this. 🙂 Plus one-skillet meals are always wonderful! Wish I was having this for dinner tonight! Reply
Haha! Completely agree with you! Chicken enchiladas are definitely one of my favorites as well 🙂 Thanks Beth! Reply
I always love the colours you use in your posts Chelsea – so beautiful! I can definitely see myself eating this; I haven’t had enchiladas in years and the mix was pasta sounds heavenly! Reply
I will take enchiladas in any way, shape or form I can get them! Love that this is all in one pot! Reply
Oh my gosssshhhhh Chelsea! This is amazing!!! What a delicious simple clever creative meal! Love it. Reply
This was so good and so fast and easy to make–I made it last night with some leftover chicken and my family loved it!!! Reply
Pinning this as it’s pretty much a perfect meal in my eyes, I love everything about it! You are making me hungry girl! Reply
This was SO good! I really need to go grocery shopping, so I was trying to find a recipe that just uses what I already have on hand (which wasn’t much). I just happen to pretty much always have all of these ingredients. It came together so quickly and easily. I loved that I didn’t have to boil the pasta before hand, just through it all in and let it go. The flavor was fantastic, I loved the enchilada sauce and Rotel to give it a little bit of zip. The taco flavoring was a nice addition too. I will definitely be making this again…and again…and again. I might try and add some corn in next time, I think it would go along with the rest of the flavors nicely. Thanks for this delicious easy meal! 🙂 Reply
Thank you so much for this comment Shelby! 🙂 I’m so glad you liked it and took the time to write this – it made my day! Have a great week! Reply
I made this last night for dinner and it turned out amazing! It makes enough for 5 meals (lunch all week – score!) and I modified it a bit. I tried a semi-healthier version using baked chicken instead of canned, eliminated the cheese and tossed in Cilantro for a fun twist. At just under 300 calories (297!), 2 grams of fat, and packed with 21 grams of protein, this is the perfect lunch or dinner. Thank you so much for the recipe, I’ll be making this again! Reply
If you didn’t want to do canned, but still wanted it to be one pot, you could buy a rotisserie chicken! Looks delish! Can’t wait to try it. Reply
Loved it!! I did the canned chicken because i had it on hand, but I also added some leftover chicken from the night before and just chunked it up. It was so good that I thought I would take some to my sister who was recovering from surgery and she went crazy over it. Had to have the recipe. Fabulous! Thank you so much. Love the one-skillet thing!! It’s a keeper!! Reply
Made this tonight and my husband and I absolutely loved it! We used some chicken breasts he prepared on his pellet smoker and it was perfection! Will definitely be making again. Reply
My son & I LOVED this dish, husband so, so. I would prefer to dirty another dish and boil the noodles separate. Would I remove the chicken stock/broth from the recipe then? Thanks so much for another great dish! Especially when I am waiting for my new oven & I can only use the top of my range and a crockpot ; ) Reply