Chicken Enchilada Pasta

Experience the perfect fusion of Italian comfort and Tex-Mex flair with this Chicken Enchilada Pasta. This dish brings together the bold, smoky flavors of classic red enchiladas with tender penne pasta, creating a hearty meal that is both satisfying and incredibly easy to prepare. Featuring black beans, vibrant bell peppers, and a rich, cheesy sauce, it is an ideal choice for a quick weeknight dinner that doesn't compromise on flavor.

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What makes this recipe a standout is the creamy texture achieved by folding in sour cream and a blend of Monterey Jack and cheddar cheeses. It transforms a simple pasta dish into something that tastes like it has been simmering for hours, yet it comes together in less than an hour. It is a foolproof way to satisfy a craving for Mexican cuisine while enjoying the heartiness of a pasta bake.

Ingredients

• Poultry: 2 cups cooked chicken breast, shredded (about 250 g)
• Pasta: 340 g (12 oz) penne or rotini pasta
• Vegetables & Beans: 1 can (400 g/15 oz) black beans (drained and rinsed), 1 bell pepper (diced), 1 small onion (diced), 2 cloves garlic (minced), 1 can (400 g/15 oz) diced tomatoes (drained), 1 cup frozen corn (optional)
• Sauces & Dairy: 2 cups (480 ml) red enchilada sauce, 1 ½ cups (180 g) shredded cheddar cheese, 1 cup (115 g) shredded Monterey Jack cheese, ½ cup (120 ml) sour cream
• Spices & Seasonings: 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp chili powder, salt and pepper to taste, 2 tbsp olive oil
• Garnishes: Fresh cilantro, sliced green onions, diced avocado

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Instructions

Step 1: Cook the Pasta

Boil the penne or rotini in a large pot of salted water according to the package instructions until al dente. Drain using a colander and set aside.

Step 2: Sauté Aromatics

Heat olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper, sautéing for 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Step 3: Combine Base Ingredients

Stir in the shredded chicken, black beans, diced tomatoes, and corn if using. Add the cumin, smoked paprika, chili powder, salt, and pepper, cooking for 3-4 minutes until everything is heated through.

Step 4: Sauce and Simmer

Pour the red enchilada sauce into the skillet and bring it to a gentle simmer. Add the cooked pasta and toss thoroughly to coat.

Step 5: Make it Creamy

Lower the heat. Stir in the sour cream and half of the shredded cheddar and Monterey Jack cheeses. Mix until the sauce is creamy and the cheese is well blended.

Step 6: Melt and Finish

Sprinkle the remaining cheese over the top. Cover the skillet and let it sit for 3-4 minutes until the cheese is melted and bubbly.

Step 7: Serve

Serve the pasta hot, topped with fresh cilantro, green onions, or diced avocado.

Zusatztipps für die Zubereitung

To ensure a smooth workflow, prepare all your diced vegetables and shred the chicken before you start boiling the pasta. Using a heavy-bottomed Dutch oven can help distribute the heat evenly when melting the cheese at the final stage. If you are in a rush, a store-bought rotisserie chicken is a perfect time-saver for the shredded poultry requirement.

Varianten und Anpassungen

This recipe is highly versatile. For a vegetarian version, omit the chicken and double the amount of black beans or add extra bell peppers. If you need a gluten-free meal, simply substitute the penne with your favorite gluten-free pasta brand. To increase the heat, consider adding chopped jalapeños or an extra pinch of chili powder to the spice mix.

Serviervorschläge

This Chicken Enchilada Pasta is best served straight from the skillet to keep the cheese gooey. Garnish generously with fresh cilantro and sliced green onions for a pop of color and freshness. Diced avocado provides a creamy contrast to the spicy sauce, while a side of lime wedges can add a bright, acidic finish to the meal.

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Whether you are feeding a hungry family or looking for a meal prep option that reheats beautifully, this Chicken Enchilada Pasta is a reliable and delicious choice. Its combination of pantry staples and fresh ingredients makes it a go-to recipe for any night of the week.

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Common Questions

→ Can I use raw chicken instead of cooked?

Yes, you can. Cut raw chicken breasts into bite-sized pieces and cook them first in the skillet with oil until golden and cooked through (about 6-8 minutes) before adding the vegetables. This adds about 10 minutes to your cooking time.

→ What's the best way to make this creamier?

Add an extra ½ cup of sour cream or use a combination of sour cream and cream cheese for a richer texture. You can also stir in a splash of milk or heavy cream if you prefer a lighter consistency than cream cheese.

→ Can I make this vegetarian?

Absolutely. Omit the chicken and increase the black beans to 2 cans, or substitute with cooked lentils or chickpeas for additional protein and heartiness. The rest of the ingredients remain the same.

→ How do I adjust the spice level?

Start with the base recipe and taste before serving. Add diced jalapeños, extra chili powder, or cayenne pepper for more heat. Alternatively, reduce the chili powder and paprika for a milder version that still maintains great flavor.

→ Can I prepare this ahead of time?

Yes, you can assemble it completely, cover it, and refrigerate for up to 24 hours. Bake at 350°F for 25-30 minutes covered, then uncover and bake until the cheese is bubbly. This works great for meal prep or entertaining.

→ What pasta works best for this dish?

Penne and rotini are ideal because their shapes trap the enchilada sauce nicely. Rigatoni, farfalle, or even spaghetti work well too. Choose a sturdy pasta that won't become mushy when mixed with the creamy sauce.