One Pot Chicken Enchilada Pasta

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Post Post Title

Save

My love for enchiladas runs deep. When I have to pick Mexican food it is a tie between enchiladas and crispy tacos. Well that is if you don’t count chips and salsa as a meal? Enchiladas usually win and my whole family agrees. 

For me I really think my love stems for that sauce.

A few months ago I shared this Homemade Blender Enchilada Sauce which is so easy and great to have on hand or put in the freezer for later.

If you like enchiladas you have to also try these Beef Enchilada Casserole, Easy Vegetarian Enchiladas, Chicken Enchiladas, Chicken Enchilada Soup, Chicken Enchilada Sliders and Beef Enchiladas. 

One of my favorite things about this One Pot Chicken Enchilada Pasta recipe is that it is an easy pasta dinner that cooks in one pot which means less clean-up. 

If your family is a fan of enchiladas you need to add this to the menu and it is great for busy weeknights. 

Recipe Ingredients

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Pasta: I used rotini, which holds the sauce well. Whole wheat or gluten-free pasta works too.
• Garlic: Adds flavor, but optional. Use 1 tsp garlic powder if you don’t have fresh.
• Sweet Onion: Adds sweetness, but can be skipped.
• Chicken: Two large diced chicken breasts work well for texture and quick cooking.
• Seasoning: Taco seasoning adds depth. Use store-bought, homemade, or skip and rely on enchilada sauce.
• Cheese: For a cheesy finish, I used Colby and sharp cheddar.

Ways to Modify this Pasta

• Cheese: Swap Colby and cheddar with pepper jack, mozzarella, or cotija.
• Vegetables: Add bell peppers, mushrooms, spinach, corn, poblanos, red onion, green chiles, radish, or tomatillos.
• Salsa: Another great way to take this dish to the next level is adding salsa to the enchilada sauce or serving the pasta dish with salsa. Some nice options are this Homemade Pico de Gallo, Homemade Salsa, Easy Homemade Salsa Verde or this Avocado Tomatillo Salsa. 
• Spices: Boost flavor with crushed red pepper, chipotle, cayenne, chili powder, cumin, or paprika.
• Protein: Swap the chicken for beef, steak, shrimp, turkey, sausage, or keep it vegetarian.
• Heat: Add serranos, jalapeños, habaneros, or hot sauce for extra spice.
• Vegetarian: Use black, pinto, kidney, or refried beans for a protein-rich meatless option.
• Creamy: Stir in cream cheese or tomato paste for a creamier texture.

How to Make a Chicken Enchilada Pasta

Step 1: Sauté the Onion and Garlic: Heat a large skillet over medium heat and add the olive oil.  Add the onion and cook for one minute.

Add the garlic and continue to cook for 3-4 minutes, stirring often, until the onion is soft.

Step 2: Cook Chicken: Add in the diced chicken and the taco seasoning and continue to sauté until the chicken is cooked through.

Step 3: Add Other Ingredients: Add in the enchilada sauce, chicken broth, and noodles and bring to a boil. Reduce to low, cover and cook for 10 minutes.

Remove the lid and cook for another 10 minutes, or until the noodles are al dente and the sauce is reduced by about half.

Step 4: Stir in Cheese: Remove the pasta from the heat and stir in the 1 cup of colby jack cheese and let sit until melted.

Step 5: Garnish Pasta: Sprinkle the remaining 1/2 cup of sharp cheddar cheese, a dollop of sour cream, chopped green onion, red onion and cilantro.

Store the leftovers in an airtight container. The leftovers are even better the next day.

Storage Tips

Store this pasta in an airtight container for up to 4 days. To reheat you can slowly bake in the oven or heat in the microwave.