Enchilada Pasta mixes satisfying enchilada flavors with pasta’s heartiness, creating the BEST comfort food in just one skillet!
author’s note
The 30 Minute Dinner That Never Has Leftovers!
My kids’ favorite dinners are always pasta and enchiladas. Either one is almost guaranteed to be a win at my house, so naturally, when I first heard about this combo, I knew I had to try it. And sure enough, it was an instant hit.
This dish has all the cozy, saucy enchilada flavors they love, mixed with hearty pasta that makes it extra filling and satisfying. Everything cooks together in one skillet, which It is satisfying to on busy nights, and it is the kind of dinner that feels comforting without being complicated. It is warm, cheesy, and packed with flavor, and it disappears fast every single time I make it.
Ingredients In Enchilada Pasta
| Ingredient | Swaps or Tips |
|---|---|
| Enchilada sauce | Use mild for family friendly, medium or hot for more heat |
| Shell pasta | Medium shells work best; avoid long noodles |
| Rotisserie chicken | Any cooked chicken works; chop into small pieces |
| Black beans | Pinto beans work great too |
| Corn | Fresh, frozen, or canned all work |
| Sharp cheddar | Colby Jack or Mexican blend also work |
How To Make Enchilada Pasta
- Base: Enchilada sauce, tomatoes, pasta, broth, and seasoning go into the skillet.
- Boil and cook: Bring to a boil and let the pasta cook right in the sauce until just tender.
- Add the mix ins: mix in beans, corn, and peppers partway through.
- Finish strong: Add chicken and cheese, stirring gently until melted and creamy.
- Serve hot: Top each bowl just how you like it.
Storage
- Best fresh: Enchilada Pasta is best right when it’s done cooking.
- Refrigerate: Store in an sealed 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 so it gets saucy again.
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My three favorites on Enchilada Pasta: sour cream, diced avocado, and cilantro.
- Sliced green onions, for a mild bite
- Chopped cilantro, for a fresh finish
- Diced avocado or guac, for creaminess
- Sour cream or Greek yogurt, to cool things down
- Sliced jalapeños, if you want extra heat
- Quartered cherry tomatoes, for a juicy pop
- Lime wedges, for squeezing over the top
- Crushed tortilla chips or strips, for crunch
- Sliced olives, to round it all out
