An easy one skillet chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love!
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!
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. ?
Make sure to use a large and deep skillet (at least 12 inches wide) that is non stick for best results!
- 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
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)
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).
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.
Reduce heat to low, cover, and let simmer for about 15-20 minutes or until the pasta is tender and cooked through. Stir occasionally.
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).
Top with extra cheese if desired and serve immediately. Add some sour cream if desired to individual portions.
*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 Skillet Chicken and Vegetable Gnocchi
Hawaiian Haystack Casserole
Taylor @ FoodFaithFitness says
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.
chelseamessyapron says
Haha I think my kitchen after baking could rival the messiest kitchen out there! So I totally agree with you haha! Thanks Taylor 🙂
Kelly @ The Pretty Bee: Cooking + Creating says
Oh yum! This looks like the perfect winter comfort food!
chelseamessyapron says
Thanks so much Kelly!
David Fenton says
love the chicken enchilada pasta, very creative thinking, ty
chelseamessyapron says
Thank you!
Erin | The Emerging Foodie says
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! 🙂
chelseamessyapron says
Thanks so much Erin! 🙂 Hope you are having a great Monday! (Oh and SO excited about your giveaway!)
Kelly says
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 🙂
chelseamessyapron says
Less mess = the best! Thanks so much Kelly! Hope you are having a great Monday 🙂
Ashley says
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!
chelseamessyapron says
Same! The more Mexican food the better 🙂 thanks so much Ashley! Hope you are having a great start to your week as well 🙂
Christine @ Cooking with Cakes says
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!
chelseamessyapron says
Hahaha!! Agreed! I feel like I am always going through an enchilada phase 🙂 Hope you are having a good start to your week Christine!
Anna (Hidden Ponies) says
I share that obsession with quick, easy meals, and ones that don’t sacrifice on taste – this looks absolutely delicious!
chelseamessyapron says
Thank you so much Anna!
Beth @ bethcakes says
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!
chelseamessyapron says
Haha! Completely agree with you! Chicken enchiladas are definitely one of my favorites as well 🙂 Thanks Beth!
Jessica @ Jessiker Bakes says
I always love the colours you use in your posts Chelsea – so beautiful! I can definitely sea myself eating this; I haven’t had enchiladas in years and the mix was pasta sounds heavenly!
chelseamessyapron says
Thanks so much Jessica! Haha I eat enchiladas all the time, can’t get enough 🙂
Norma | Allspice and Nutmeg says
Oh I know my hubs would love this. I love that it’s one pot.
Jennie @themessybakerblog says
I’m all about having minimal dishes after cooking a meal. This looks so flavorful. Pinned.
nicole ~ Cooking for Keeps says
I will take enchiladas in any way, shape or form I can get them! Love that this is all in one pot!
Heather @ Sugar Dish Me says
Oh my gosssshhhhh Chelsea! This is amazing!!! What a delicious simple clever creative meal! Love it.
chelseamessyapron says
Thanks Heather!
Lori says
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!!!
chelseamessyapron says
Yay! So good to hear! Thanks 🙂
Bre @ Average But Inspired says
Looks deeeelish! Pinning for later – plan to make it this week. Thanks for the dinner idea!
chelseamessyapron says
Well I hope you like it! Thanks so much Bre:)
Natashalh says
My finance would love this! He’s a huge black bean and Tabasco fan.
chelseamessyapron says
I know my husband sure loved it! 🙂 Thanks for stopping by and for the comment Natasha!
Pamela @ Brooklyn Farm Girl says
Pinning this as it’s pretty much a perfect meal in my eyes, I love everything about it! You are making me hungry girl!
chelseamessyapron says
Haha thanks so much Pamela! And thanks for the pin 🙂
Shelby says
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! 🙂
chelseamessyapron says
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!
Jaren (Diary of a Recipe Collector) says
I cannot wait to try this! It looks fabulous!
Alicia says
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!
Jen says
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.
Barbara says
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!!
Kate @ Ease and Carrots says
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.
chelseamessyapron says
I’m so happy this was a hit! Thanks so much for the comment Kate 🙂