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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
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5 from 2 votes

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Dish
Cuisine: Chicken, Gluten Free, Mexican
Servings: 6
Calories: 595kcal



  • 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.


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.


Serving: 1g | 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