One-Pot Cheesy Chicken Enchilada Pasta

Born from the saucy heart of Mexican enchiladas, this weeknight pasta folds chili-spiced chicken and red enchilada sauce into one bubbling pot. Cheese melts through the noodles for a cozy family dinner that skips the tortilla rolling.

Serves 5 · 15 min prep · 30 min cook

Estimate for one serving

• 640 cal
• 41g protein
• 62g carbs
• 24g fat
• 7g fiber

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Ingredients

• 1 Tbsp olive oil
• 1¼ lb boneless skinless chicken thighs, bite-size pieces
• 1 tsp, divided kosher salt
• 2 tsp chili powder
• 1½ tsp ground cumin
• 1 tsp smoked paprika
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 2 Tbsp tomato paste
• 1½ cups red enchilada sauce
• 2½ cups chicken broth
• 12 oz uncooked penne or rotini
• 1 (15-oz) can black beans, rinsed and drained
• 1 cup frozen corn
• 2 cups shredded Mexican blend cheese
• ⅓ cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. 1Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season chicken with salt, chili powder, cumin, and smoked paprika.
2. 2Add chicken and cook 5–6 minutes, stirring occasionally, until browned on most sides (it does not need to be fully cooked yet). Push to the edges of the pot.
3. 3Add onion, garlic, and jalapeño to the center; cook 3 minutes until onion softens. Stir in tomato paste and cook 1 minute until it darkens slightly.
4. 4Pour in enchilada sauce and chicken broth, scraping any browned bits. Stir in uncooked pasta, black beans, corn, and remaining salt. Bring to a boil.
5. 5Reduce heat to medium-low, cover, and simmer 12–14 minutes, stirring every 3–4 minutes so pasta doesn’t stick, until pasta is al dente and most liquid is absorbed into a thick sauce.
6. 6Uncover and stir in 1½ cups cheese until melted and stretchy. If the mixture seems dry, splash in 2–water.
7. 7Taste and adjust salt or spice. Sprinkle remaining cheese over the top, cover 1–2 minutes off heat just to melt.
8. 8Scatter cilantro over the pot and serve family-style with lime wedges for squeezing. Leftovers reheat beautifully with a splash of broth.