Save to Pinterest My neighbor knocked on my door one Thursday with a casserole dish in hand and said she'd accidentally made a double batch of something wild. It was this pasta, and I ate it cold from the fridge at midnight after a long shift. The smoky paprika and cheese clung to every spiral of pasta, and I knew I had to figure out how to make it myself. I texted her the next morning, and she walked me through it over the phone while I scribbled notes on a grocery receipt.
I made this for my brother's birthday dinner because he's obsessed with anything Tex-Mex but hates when food is too fussy. He went back for thirds and asked if I'd written the recipe down, which never happens. My mom sat at the table longer than usual, scraping her bowl clean with a piece of bread. It became the meal I make when I want people to feel cared for without spending hours in the kitchen.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a subtle roasted flavor that plain boiled chicken just can't match.
- Penne or rotini pasta: The ridges and curves catch all that creamy enchilada sauce, making every forkful satisfying and full of flavor.
- Black beans: They add heartiness and a slight earthiness that balances the richness of the cheese, plus they hold up well without getting mushy.
- Bell pepper: I prefer red because it's sweeter, but green works if you like a sharper, more vegetal bite.
- Onion and garlic: These form the aromatic base that makes your kitchen smell like a cozy Tex-Mex restaurant.
- Diced tomatoes: Drain them well or the dish gets watery, I learned that the hard way on my second attempt.
- Frozen corn: Optional but recommended, it adds little bursts of sweetness that surprise you in the best way.
- Red enchilada sauce: This is the soul of the dish, choose a brand with good depth and a hint of smokiness if you can find it.
- Cheddar and Monterey Jack cheese: The combo melts into a stretchy, golden blanket that makes every bite indulgent.
- Sour cream: It turns the sauce creamy and adds a tangy contrast to the spice, stirring it in off the heat keeps it from curdling.
- Ground cumin, smoked paprika, chili powder: These three bring warmth and complexity without overwhelming the dish, and the smoked paprika is non-negotiable for me.
- Olive oil: Just enough to soften the vegetables and start building those layers of flavor.
- Cilantro, green onions, avocado: Fresh garnishes that brighten up the richness and make the plate look like you actually tried.
Instructions
- Boil the pasta:
- Cook it in well-salted water until it's just al dente, because it will soften a bit more when you toss it with the sauce later. Drain it and set it aside while you work on the skillet.
- Sauté the vegetables:
- Heat olive oil in a large skillet and cook the onion and bell pepper until they're soft and starting to smell sweet, then add the garlic and stir for just a minute so it doesn't burn.
- Add the chicken and beans:
- Toss in the shredded chicken, black beans, diced tomatoes, corn, and all the spices, stirring everything together until it's heated through and fragrant. This is where the kitchen starts to smell amazing.
- Pour in the enchilada sauce:
- Add the sauce and bring everything to a gentle simmer, then fold in the cooked pasta and toss until every piece is coated.
- Stir in the creaminess:
- Turn the heat to low and mix in the sour cream and half the cheese, stirring until it's melted and the sauce clings to the pasta like a warm hug.
- Melt the topping:
- Sprinkle the rest of the cheese over the top, cover the skillet, and let it sit for a few minutes until the cheese is bubbly and golden.
- Serve it up:
- Dish it out while it's hot and let everyone add their own cilantro, green onions, or avocado on top.
Save to Pinterest One night my friend came over stressed about work and I reheated a bowl of this for her without asking. She sat on my couch, ate in silence, and then said it was exactly what she needed. We didn't talk about her day or try to fix anything, we just sat there scraping our bowls. That's when I realized some dishes don't need an occasion, they're just good at making people feel held.
Make It Your Own
You can easily swap the chicken for extra beans or even sautéed mushrooms if you want to keep it vegetarian. I've added diced jalapeños when I'm craving heat, and once I stirred in a handful of spinach at the end just to feel like I ate a vegetable. If you're gluten-free, use your favorite pasta and double-check the enchilada sauce label, most are naturally gluten-free but it's worth a quick look.
Storing and Reheating
This keeps in the fridge for up to four days in an airtight container, and honestly it tastes even better the next day when everything has had time to settle. Reheat it gently on the stove with a splash of water or broth to loosen the sauce, or microwave it in short bursts and stir between each one. I don't recommend freezing it because the pasta can get mushy and the sour cream doesn't thaw well, but if you must, leave out the sour cream and stir it in fresh after reheating.
Serving Suggestions
I like to serve this with a simple side salad dressed in lime juice and olive oil, or just tortilla chips and salsa if I'm being honest. A cold beer or a fizzy lime soda cuts through the richness nicely. If you're feeding a crowd, set out little bowls of toppings and let everyone build their own plate, it makes the meal feel more fun and takes the pressure off you.
- Top with sliced radishes for a peppery crunch that contrasts beautifully with the creamy sauce.
- Serve with a wedge of lime on the side so people can add a bright citrus hit to their bowl.
- Pair it with warm flour tortillas if you want to stretch the meal or just love carbs as much as I do.
Save to Pinterest This dish has become my go-to for nights when I need comfort without complexity, and it never lets me down. I hope it finds a spot in your rotation too, because everyone needs a recipe that feels like a warm kitchen and a full heart.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking chicken breast?
Yes, rotisserie chicken is an excellent shortcut. Simply shred 2 cups of cooked rotisserie chicken and add it directly in step 3. This reduces active preparation time significantly while delivering tender, flavorful results.
- → What makes this dish Tex-Mex style?
The red enchilada sauce, combination of cheddar and Monterey Jack cheese, cumin, smoked paprika, and chili powder are signature Tex-Mex seasonings. These flavors create the characteristic bold, smoky profile that defines this regional cuisine.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta al dente according to package directions, then drain immediately. Since it will cook slightly more when combined with the hot enchilada sauce, slightly undercooking ensures the perfect texture in the final dish.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and double the black beans to 2 cans for protein and heartiness. The remaining ingredients and seasonings create equally satisfying depth of flavor for a vegetarian-friendly meal.
- → How do I adjust the spice level?
For more heat, add diced jalapeños in step 2 or increase the chili powder to 1 teaspoon. For milder flavor, reduce the chili powder to ¼ teaspoon. Taste as you season to customize the heat to your preference.
- → What's the best cheese combination for this dish?
Cheddar provides sharp, tangy flavor while Monterey Jack melts smoothly and creamily. This combination balances flavor intensity with excellent melting properties, creating the gooey texture that defines this comfort dish.