Home > Dinner > One Skillet Chicken Enchilada Pasta One Skillet Chicken Enchilada Pasta October 3, 2016 | 44 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. An easy one skillet chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love! I’m pretty much obsessed with quick, come together, easy dinner meals. Meals that don’t leave a million dirty dishes (okay, that would be quite the meal!) and are finished in under thirty minutes. This one skillet chicken enchilada pasta dish is JUST that kind of meal! It comes together all in one skillet. That’s right – the pasta, the chicken, the vegetables – they all get cooked in one pot! This meal is also easily customized! You can switch out veggies, add in an extra can of beans, etc. You could even leave out the chicken if you want a vegetarian meal. The toppings are also customizable and basically just whatever you like! We love cherry tomatoes (or a chopped Roma tomato), chopped cilantro, chopped green onions, fresh lime, cheddar cheese, and a big spoonful of sour cream. And because you’re saving so much time with these EASY dinner (and the lack of dishes to clean up afterwards), you have plenty of time to make these AMAZING almond joy cookies. ? Make sure to use a large and deep skillet (at least 12 inches wide) that is non stick for best results! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. (One Skillet) Chicken Enchilada Pasta 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe (One Skillet) Chicken Enchilada Pasta 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Cook Time 20 minutes Total Time 20 minutes Servings 4 Calories 388kcal Author Chelsea Lords Cost $10.21 Ingredients▢ 1 can 15 ounces can black beans drained and rinsed▢ 1 can 15 ounces corn drained▢ 1 cup assorted mini bell peppers (about 7-8 mini red, yellow, or orange bell peppers)*▢ 1 and 1/2 cups rotisserie chicken OR 1 can (12.5 ounces) canned and pre-cooked chunk chicken breast▢ 1 can 10 ounces Ro-tel diced tomatoes and green chilis not drained▢ 1 can 10 ounces mild red enchilada sauce▢ 2 cups regular shells pasta▢ 2 cups chicken stock or broth (water works ok)▢ 2-3 tablespoons taco seasoning depending on taste preference▢ 3/4 cups cheddar cheese shredded▢ Optional toppings: roma tomato or cherry tomatoes, green onions, cilantro, fresh lime, fat-free sour cream, extra cheese InstructionsPrep the ingredients: Drain and rinse the black beans, drain the corn, wash and chop the bell peppers (remove stems and seeds), and chop the prepared rotisserie chicken into bite-sized pieces (OR drain & rinse the chicken breast if using canned)In a large skillet over high heat, combine the Ro-tel tomatoes with green chilis, the red enchilada sauce, the pasta, and the chicken stock (or broth or water -- you'll get the most flavor from chicken stock).Heat the skillet to boiling. As soon as it start to boil, lower the temperature to medium and add in the black beans, corn, bell peppers, and taco seasoning.Reduce heat to low, cover, and let simmer for about 15-20 minutes or until the pasta is tender and cooked through. Stir occasionally.Add in the prepared rotisserie chicken and cheese, stir. Add in any additional toppings. (I chopped up cherry tomatoes, chopped up cilantro, added some fresh lime juice, and added in some chopped green onions).Top with extra cheese if desired and serve immediately. Add some sour cream if desired to individual portions. Recipe Notes*You can substitute large bell peppers. If you use large peppers, try 1 red and 1 orange or yellow. Nutrition FactsServing: 1serving | Calories: 388kcal | Carbohydrates: 50.2g | Protein: 24.9g | Fat: 9.9g | Cholesterol: 45mg | Sodium: 1038.8mg | Fiber: 8.1g | Sugar: 9.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. More Easy Dinner Recipes: One Skillet Chicken and Butternut Squash One Skillet White Bean & Sausage Gnocchi One Skillet Chicken and Vegetable Gnocchi
Love me a one pot dinner! I am the queen of mess making, so once in a while I need something that will tone down the messy gal in me. This looks fab….and, that cheese. Drool. Reply
Haha I think my kitchen after baking could rival the messiest kitchen out there! So I totally agree with you haha! Thanks Taylor 🙂 Reply
Yum! This is amazing. And one skillet? Yes! So good. Love the customizability but I think I want it just the way it is here–your photos are gorgeous, Miss Chelsea! 🙂 Reply
Thanks so much Erin! 🙂 Hope you are having a great Monday! (Oh and SO excited about your giveaway!) Reply
Enchiladas are one of my husband’s favorite dishes and requests them all the time. This one skillet version looks amazing and love how much easier and less messy it is to make 🙂 Reply
Love the sound of this meal! I can never ever ever get enough Mexican food – and this is such an awesome spin on pasta. And I am all for less clean-up – especially during the week!! Happy Monday lady! Reply
Same! The more Mexican food the better 🙂 thanks so much Ashley! Hope you are having a great start to your week as well 🙂 Reply
one dish recipes are EVERYTHING, seriously life needs so much more of them. I’m going through a serious enchilada phase right now, so this just looks too good to pass up! Reply
Hahaha!! Agreed! I feel like I am always going through an enchilada phase 🙂 Hope you are having a good start to your week Christine! Reply
I share that obsession with quick, easy meals, and ones that don’t sacrifice on taste – this looks absolutely delicious! Reply
I am so in love with chicken enchiladas. They’re one of my favorite non-sweet foods. And so is pasta! So I’m basically in love with this. 🙂 Plus one-skillet meals are always wonderful! Wish I was having this for dinner tonight! Reply
Haha! Completely agree with you! Chicken enchiladas are definitely one of my favorites as well 🙂 Thanks Beth! Reply
I always love the colours you use in your posts Chelsea – so beautiful! I can definitely sea myself eating this; I haven’t had enchiladas in years and the mix was pasta sounds heavenly! Reply
I will take enchiladas in any way, shape or form I can get them! Love that this is all in one pot! Reply
Oh my gosssshhhhh Chelsea! This is amazing!!! What a delicious simple clever creative meal! Love it. Reply
This was so good and so fast and easy to make–I made it last night with some leftover chicken and my family loved it!!! Reply
Pinning this as it’s pretty much a perfect meal in my eyes, I love everything about it! You are making me hungry girl! Reply
This was SO good! I really need to go grocery shopping, so I was trying to find a recipe that just uses what I already have on hand (which wasn’t much). I just happen to pretty much always have all of these ingredients. It came together so quickly and easily. I loved that I didn’t have to boil the pasta before hand, just through it all in and let it go. The flavor was fantastic, I loved the enchilada sauce and Rotel to give it a little bit of zip. The taco flavoring was a nice addition too. I will definitely be making this again…and again…and again. I might try and add some corn in next time, I think it would go along with the rest of the flavors nicely. Thanks for this delicious easy meal! 🙂 Reply
Thank you so much for this comment Shelby! 🙂 I’m so glad you liked it and took the time to write this – it made my day! Have a great week! Reply
I made this last night for dinner and it turned out amazing! It makes enough for 5 meals (lunch all week – score!) and I modified it a bit. I tried a semi-healthier version using baked chicken instead of canned, eliminated the cheese and tossed in Cilantro for a fun twist. At just under 300 calories (297!), 2 grams of fat, and packed with 21 grams of protein, this is the perfect lunch or dinner. Thank you so much for the recipe, I’ll be making this again! Reply
If you didn’t want to do canned, but still wanted it to be one pot, you could buy a rotisserie chicken! Looks delish! Can’t wait to try it. Reply
Loved it!! I did the canned chicken because i had it on hand, but I also added some leftover chicken from the night before and just chunked it up. It was so good that I thought I would take some to my sister who was recovering from surgery and she went crazy over it. Had to have the recipe. Fabulous! Thank you so much. Love the one-skillet thing!! It’s a keeper!! Reply
Made this tonight and my husband and I absolutely loved it! We used some chicken breasts he prepared on his pellet smoker and it was perfection! Will definitely be making again. Reply
My son & I LOVED this dish, husband so, so. I would prefer to dirty another dish and boil the noodles separate. Would I remove the chicken stock/broth from the recipe then? Thanks so much for another great dish! Especially when I am waiting for my new oven & I can only use the top of my range and a crockpot ; ) Reply
