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You are here: Home / Recipes / Main Dish / Chicken / Chicken Enchilada Pasta

Chicken Enchilada Pasta

Published March 3, 2020. Last updated May 28, 2021 by Lauren Vavala

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Cheesy Chicken Enchilada Pasta is made with juicy chunks of chicken, enchilada sauce, plenty of delicious seasonings, and cheddar cheese all in just one pan. It’s a family-friendly meal that’s quick and easy. Perfect for busy weeknights!

Overhead of chicken enchilada pasta in a black pan with a blue and white towel and part of a wood server in the background

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This Chicken Enchilada Pasta recipe is a spin off of the recipe for Beef Enchilada Pasta. It’s equally as cheesy and delicious!

Made with a combination of Mexican spices and flavors, this zesty dish is the perfect addition to your dinner recipe rotation.

Why This Recipe Works

This is yet another recipe that is so easy, yet so unbelievably flavorful. It’s not spicy, so it’s family-friendly.

Rotini-shaped pasta is recommended because it helps to hold on to the sauce and ingredients better, but you can swap in whatever pasta you have on hand or prefer.

It reheats nicely so you can enjoy leftovers the next day, or use this recipe for your weekly meal prep.

Of course the best part of the entire recipe is that you only have one pan to clean!

How to Make Chicken Enchilada Pasta

Prep!

You will need to dice the onion, mince the garlic, and shred the cheese.

Cut the chicken into bite-size pieces.

Tip: it is always recommended to shred the cheese from a block for the best melting and texture. You can use pre-shredded bagged cheese, but it’s often gritty when melted from the added starches.

If you plan to garnish the finished dish, you will also need to dice the tomato, and roughly chop the cilantro.

Create!

Onion and garlic cooking in a black skillet over a white background

Heat the olive oil in a large, deep skillet over medium heat.

Add the onion and garlic and cook for 1 to 2 minutes, or until it’s fragrant and just starting to soften.

Chicken and Enchilada seasonings cooking in a black skillet over a white background

Combine the chili powder, paprika, cumin, brown sugar, salt, and pepper.

Add the chicken and spice mixture to the pan.

Cook, stirring often, until the chicken is cooked through and no longer pink in the center, about 5-7 minutes.

Pasta, chicken and seasonings cooking in a black skillet over a white background

Next, stir in the pasta, chicken stock or water, and enchilada sauce.

Raise the heat to high to bring to a boil for 10-12 minutes, or until the pasta is al dente.

Remove the pan from the stovetop and mix in 1 cup of shredded cheddar cheese.

Present!

Close up of a bite of Cheesy Chicken Enchilada Pasta being taken out of a pan

 

Sprinkle additional cheese on top, if desired.

Garnish with slices of tomato and fresh cilantro, if desired.

How to Make This Recipe Gluten Free

To make this recipe gluten free, simply ensure that your chicken stock is gluten free and use a gluten free pasta.

Tips and Techniques for the Best Chicken Enchilada Pasta

  • It is recommended to shred cheese from a block, rather than using bagged shredded cheese.
  • Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ’s

  • Can you make Chicken Enchilada Pasta ahead of time? Yes. You can make this recipe ahead of time and store it covered in the refrigerator. Reheat at 350°F in the oven for 15-20 minutes, stirring half way through.

More Mexican Recipes to Try

White Queso Dip with a chip taking out a scoop and a can of Muir Glen Fire Roasted Diced Tomatoes, a blue and white napkin, and white plate with chips in the background

Start off your meal with this appetizer recipe for White Queso Dip.

Some other Mexican inspired main dishes that you might enjoy include these recipes for Beef and Mushroom Enchiladas and Chicken Fajitas Bowls.

Love this Chicken Enchilada Pasta recipe? Follow me on Pinterest, Instagram, and Facebook for more!

Chicken Enchilada Pasta in a deep skillet with melted cheese, tomatoes and cilantro on top and a blue and white strip towel and part of a wood server showing in the background
Print

Chicken Enchilada Pasta

Cheesy Chicken Enchilada Pasta is made with juicy chunks of chicken, enchilada sauce, plenty of delicious seasonings, and cheddar cheese all in just one pan. It’s a family-friendly meal that’s quick and easy.
Course Main Dish
Cuisine Chicken, Gluten Free, Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 595kcal
Author Lauren Harris

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/3 cup onion * finely diced
  • 2 cloves garlic *minced
  • 1.5 teaspoons chili powder
  • 1.5 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon brown sugar * packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 pounds boneless, skinless chicken breasts * cut into bite size pieces
  • 1 16oz box rotini pasta
  • 3 cups chicken stock * or water
  • 1 19 oz can enchilada sauce
  • 1 cup cheddar cheese * shredded
  • tomato slices * optional, garnish
  • fresh cilantro * optional, garnish

Instructions

  • Heat the olive oil in a large, deep skillet over medium heat.
  • Add the onion and garlic and cook for 1 to 2 minutes, or until fragrant and just starting to soften.
  • Combine the chili powder, paprika, cumin, brown sugar, salt, and pepper.
  • Add the chicken and spice mixture to the pan.
  • Cook, stirring often, until the chicken is cooked through and no longer pink in the center, about 5-7 minutes.
  • Next, stir in the pasta, chicken stock or water, and enchilada sauce.
  • Raise the heat to high to bring to a boil for 10-12 minutes, or until the pasta is al dente.
  • Remove the pan from the stovetop and mix in 1 cup of shredded cheddar cheese.
  • Garnish with a sprinkle of additional cheese, slices of tomato, and/or fresh cilantro, if desired.

Notes

Tips and Techniques for the Best Chicken Enchilada Pasta

  • It is recommended to shred cheese from a block, rather than using bagged shredded cheese.
  • Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 595kcal | Carbohydrates: 71g | Protein: 43g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 1406mg | Potassium: 767mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1216IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 3mg

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Filed Under: Chicken, Gluten Free, Main Dish, Recipes

Comments

  1. Alison says

    March 22, 2020 at 2:16 pm

    This recipe combines two of my favorite dishes (pasta and enchiladas) into one amazing dish. The combination of spices are perfect and my family loved it!

    Reply
  2. Paula Montenegro says

    March 22, 2020 at 11:01 am

    Definitely the best way to eat enchiladas lol! Love this pasta idea. So great to change a bit my weekly planning.

    Reply
  3. Dannii says

    March 22, 2020 at 10:12 am

    We make something similar all the time. All our favourite Mexican flavours in a comforting pasta dish.

    Reply
  4. Jordin says

    March 22, 2020 at 9:58 am

    MMM, this is the perfect comfort meal! I need to make this pasta for my family and I, I know they are going to love it!

    Reply
  5. Danielle says

    March 22, 2020 at 9:53 am

    My mouth is watering as I am typing this comment – just because I am imagining myself having a big bowl of this delicious pasta – too delicious!

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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