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Cheesy Chicken Enchilada One-Pot Pasta

If your family loves Mexican food, this recipe is about to become a regular in your rotation! It's got all those cozy enchilada flavors—tender chicken, melty cheese, and a hint of spice—but in an easy pasta form that the kids will devour. Bonus: it's ready in under 30 minutes, which is a lifesaver on those crazy weeknights!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts, diced
  • 12 oz rotini or penne pasta
  • 1 can 10 oz red enchilada sauce
  • 1 can 14.5 oz diced tomatoes with green chiles
  • 2 cups chicken broth
  • 1 cup frozen corn kernels
  • 1 can 15 oz black beans, drained and rinsed
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup cream cheese cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: sour cream cilantro, diced avocado, sliced jalapeños

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and season with salt, pepper, cumin, and chili powder. Cook for 5-6 minutes until chicken is browned and nearly cooked through.
  2. Add the diced onion and garlic to the pot and cook for 2-3 minutes until onion is softened.
  3. Pour in the enchilada sauce, diced tomatoes with green chiles, and chicken broth. Stir well and bring to a boil.
  4. Add the pasta and stir to combine. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
  5. Stir in the black beans and corn, cooking for 2 more minutes until heated through.
  6. Remove from heat and stir in the cream cheese cubes until melted. Add 1 1/2 cups of the shredded cheese and stir until combined.
  7. Top with remaining cheese, cover for 2-3 minutes to melt, then serve with your favorite toppings like sour cream, cilantro, avocado, or jalapeños.