This enchilada pasta is a one-skillet dinner made with ground chicken, pasta, enchilada sauce and veggies, all topped with melty cheese. It’s easy to make, hearty and packed with protein.
If you love my healthy chicken enchiladas you’re going to love this chicken enchilada pasta! It’s one of those recipes that’s been around on EBF for a while, but I recently gave it a little upgrade and it’s even better now. I added ground chicken to make it more filling and balanced, while still keeping it just as easy and weeknight-friendly.
Everything cooks together in one skillet with pasta, enchilada sauce, beans and veggies, so you get a super flavorful, high-protein meal without a ton of effort. If you love recipes like my one pan Italian ground turkey skillet or healthy hamburger helper, this has that same easy, all-in-one dinner vibe with a fun enchilada twist.
Why I Love This Enchilada Pasta
- Made in one skillet: Everything cooks together in one pan, which means less cleanup and an easier dinner.
- Hearty and filling: The ground chicken, pasta and beans make this super satisfying. Each serving packs over 30 grams of protein!
- Big enchilada flavor: The enchilada sauce and taco seasoning bring bold, cozy flavor to every bite.
- Great for leftovers: This reheats really well, making it perfect for meal prep or easy lunches the next day.
Ingredients Needed
- ground chicken – makes this version more filling and adds a solid protein boost while keeping things lighter than beef. You can swap in ground beef or ground turkey if that’s what you have on hand.
- rotini pasta – the base of the dish. The spiral shape holds onto the sauce really well. You only need 8 ounces (about half a box). I’ve also made this with lentil pasta for a gluten-free option and it worked great.
- diced tomatoes – adds a little acidity and texture to balance the richness of the sauce.
- red enchilada sauce – the main flavor component that gives this recipe that classic enchilada taste. I used Siete enchilada sauce, but any brand works or you can try making homemade enchilada sauce.
- vegetable broth – helps cook the pasta and loosens the sauce so everything comes together. I like using low-sodium so you can control the salt level.
- black beans – adds extra protein and makes the dish more hearty.
- taco seasoning – brings everything together with that bold, familiar flavor. I used a store-bought blend for ease, but homemade taco seasoning works great too.
- shredded cheese – melts right into the pasta for that classic enchilada vibe. I like cheddar or a Mexican blend, but use your favorite.
Find the full ingredient list with measurements in the recipe card below.
How to Make One-Skillet Enchilada Pasta
Step 1: Heat oil in a large skillet and cook the onion, garlic and bell pepper until softened and fragrant.
Step 2: Add the ground chicken and cook, breaking it up as it cooks, until fully browned and cooked through.
Step 3: Stir in the enchilada sauce, diced tomatoes, broth, pasta, black beans and corn. Bring to a simmer, cover and cook until the pasta is tender and everything is well combined.
Step 4: Sprinkle cheese over the top, cover and let it melt. Give everything a quick stir or serve as is with melty cheese on top.
Brittany’s Recipe Tips
- Don’t overcook the pasta: Since it cooks right in the skillet, keep an eye on it and stir occasionally so it doesn’t get too soft or stick.
- Stir as it simmers: Give everything a stir every few minutes so the pasta cooks evenly and doesn’t stick to the bottom.
- Keep the heat low: Once it comes to a boil, reduce to a gentle simmer so the liquid absorbs without drying out.
- Taste before salting: The enchilada sauce and taco seasoning already add salt, so taste first before adding more.
- Add a splash of broth if needed: If the mixture gets too thick before the pasta is fully cooked, add a little extra broth to loosen it up.
How to Store Leftovers
- Refrigerator: Let the pasta cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the microwave or on the stovetop with a splash of broth or water to loosen the sauce. The pasta will continue to absorb liquid as it sits.
- Freezer: You can freeze this, but the pasta will be softer once reheated. Store in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Yes. Ground beef works great and will give the dish a richer flavor. Ground turkey is another good option if you want something a little lighter.
The pasta continues to absorb liquid as it sits. If it looks dry, stir in a splash of broth or water when reheating to bring it back to life.
Yes. Short pasta shapes like penne, shells or fusilli work best since they hold onto the sauce and cook evenly in one pan.
More One-Pan Recipes You’ll Love
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- 1 Tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 small yellow onion, or ½ large onion, chopped
- 1 red bell pepper, chopped
- 1 lb ground chicken
- 8 oz dry rotini pasta
- 1 14 oz can diced tomatoes
- 2 cups red enchilada sauce, store-bought or homemade (I used Siete enchilada sauce)
- 2 cups low-sodium vegetable broth
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen or canned yellow corn
- 4 Tablespoons taco seasoning
- ½ cup shredded Mexican cheese, or cheddar cheese
- Salt and pepper, to taste
- Optional toppings: sliced jalapeños, cherry tomatoes, cilantro, regular or dairy-free sour cream
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Heat oil in a large skillet over medium heat. Add garlic, onion and red bell pepper and sauté for 5–6 minutes, until softened. Season lightly with salt and pepper and cook for 1 minute more.
1 clove garlic, 1 small yellow onion, 1 red bell pepper, Salt and pepper, 1 Tablespoon extra virgin olive oil
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Add the ground chicken and cook until mostly cooked through, breaking it up with a wooden spoon.
1 lb ground chicken
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Stir in the uncooked pasta, diced tomatoes, enchilada sauce, vegetable broth and taco seasoning. Bring the mixture to a boil.
8 oz dry rotini pasta, 1 14 oz can diced tomatoes, 2 cups red enchilada sauce, 2 cups low-sodium vegetable broth, 4 Tablespoons taco seasoning
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Once boiling, stir in the black beans and corn. Reduce heat to low, cover and simmer for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
1 15 oz can black beans, 1 cup frozen or canned yellow corn
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Sprinkle the cheese over the top, cover for 1–2 minutes until melted, then add any desired toppings and serve immediately.
½ cup shredded Mexican cheese, Optional toppings: sliced jalapeños
- Homemade sauce: If you want to make a homemade sauce you can use the recipe for my easy enchilada sauce.
- Use low-sodium broth: This gives you more control over the salt level since the enchilada sauce and taco seasoning already add quite a bit.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen the sauce.
Serving: 1/6 recipe (no toppings) | Calories: 521kcal | Carbohydrates: 62g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 1317mg | Potassium: 1115mg | Fiber: 10g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
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