Chelsea's Messy Apron

Simple, healthy recipes without sacrificing taste!

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One Skillet Chicken Enchilada Pasta

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An easy one skillet chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love! Recipe via chelseasmessyapron.com

An easy one skillet chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love!An easy ONE SKILLET chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love! via chelseasmessyapron.com

I’m pretty much obsessed with quick, come together, easy dinner meals. Meals that don’t leave a million dirty dishes (okay, that would be quite the meal!) and are finished in under thirty minutes.

This one skillet chicken enchilada pasta dish is JUST that kind of meal! It comes together all in one skillet. That’s right – the pasta, the chicken, the vegetables – they all get cooked in one pot!

An easy ONE SKILLET chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love! Recipe via chelseasmessyapron.com

An easy ONE SKILLET chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love! Recipe via chelseasmessyapron.comThis meal is also easily customized! You can switch out veggies, add in an extra can of beans, etc. You could even leave out the chicken if you want a vegetarian meal.

The toppings are also customizable and basically just whatever you like! We love cherry tomatoes (or a chopped Roma tomato), chopped cilantro, chopped green onions, fresh lime, cheddar cheese, and a big spoonful of sour cream.

And because you’re saving so much time with these EASY dinner (and the lack of dishes to clean up afterwards), you have plenty of time to make these AMAZING almond joy cookies. ?

An easy ONE SKILLET chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love! I chelseasmessyapron.com

Make sure to use a large and deep skillet (at least 12 inches wide) that is non stick for best results!

 

5 from 3 votes
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(One Skillet) Chicken Enchilada Pasta
Cook Time
20 mins
Total Time
20 mins
 
Servings: 4
Author: Chelsea Lords
Ingredients
  • 1 can 15 ounces can black beans drained and rinsed
  • 1 can 15 ounces corn drained
  • 1 cup assorted mini bell peppers (about 7-8 mini red, yellow, or orange bell peppers)*
  • 1 and 1/2 cups rotisserie chicken OR 1 can (12.5 ounces) canned and pre-cooked chunk chicken breast
  • 1 can 10 ounces Ro-tel diced tomatoes and green chilis not drained
  • 1 can 10 ounces mild red enchilada sauce
  • 2 cups regular shells pasta
  • 2 cups chicken stock or broth (water works ok)
  • 2-3 tablespoons taco seasoning depending on taste preference
  • 3/4 cups cheddar cheese shredded
  • Optional toppings: roma tomato or cherry tomatoes, green onions, cilantro, fresh lime, fat-free sour cream, extra cheese
Instructions

  1. Prep the ingredients: Drain and rinse the black beans, drain the corn, wash and chop the bell peppers (remove stems and seeds), and chop the prepared rotisserie chicken into bite-sized pieces (OR drain & rinse the chicken breast if using canned)

  2. In a large skillet over high heat, combine the Ro-tel tomatoes with green chilis, the red enchilada sauce, the pasta, and the chicken stock (or broth or water -- you'll get the most flavor from chicken stock).

  3. Heat the skillet to boiling. As soon as it start to boil, lower the temperature to medium and add in the black beans, corn, bell peppers, and taco seasoning.

  4. Reduce heat to low, cover, and let simmer for about 15-20 minutes or until the pasta is tender and cooked through. Stir occasionally.

  5. Add in the prepared rotisserie chicken and cheese, stir. Add in any additional toppings. (I chopped up cherry tomatoes, chopped up cilantro, added some fresh lime juice, and added in some chopped green onions).

  6. Top with extra cheese if desired and serve immediately. Add some sour cream if desired to individual portions.

Recipe Notes

*You can substitute large bell peppers. If you use large peppers, try 1 red and 1 orange or yellow.

More Easy Dinner Recipes:

One Skillet Chicken and Butternut Squash

One Skillet White Bean & Sausage Gnocchi

One Pot Chicken Gnocchi

One Skillet Chicken and Vegetable Gnocchi

Hawaiian Haystack Casserole

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Comments

    • Haha I think my kitchen after baking could rival the messiest kitchen out there! So I totally agree with you haha! Thanks Taylor 🙂

      Reply

    • Thanks so much Erin! 🙂 Hope you are having a great Monday! (Oh and SO excited about your giveaway!)

      Reply

  4. Enchiladas are one of my husband’s favorite dishes and requests them all the time. This one skillet version looks amazing and love how much easier and less messy it is to make 🙂

    Reply

  5. 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

  6. 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

  8. 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

  14. 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

  18. 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


  20. 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

  21. 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


  22. 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

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