Chicken Enchilada Pasta takes the flavors of classic enchiladas and transforms them into a hearty and cozy one-pan pasta. This family meal uses pantry / freezer staples and can be made in about 30 minutes. 

We’re headed into the second full week of social distancing / having everyone at home, and I’m feeling a bit more prepared. We’ve also got a new line-up of fun at home activities, including having the girls FaceTime their friends. I love everything about 5-year-olds and their phone calls. 

With lessons learned from last week, I know the key to this time at home is to simplify. I foolishly thought it would be leisurely to have everyone at home, but things feel well….not leisurely. The girls and I are doing lots of baking and cooking together earlier in the day, but when 5pm rolls around, I just want a meal to (almost) magically appear. 

This Chicken Enchilada Pasta uses pantry and freezer staples, making it something I’m going to turn to again and again this month when dinnertime sneaks up on me (along with this Instant Pot Italian Sausage Pasta and Sweet Potato Mac and Cheese). Here’s all you need!

What Makes This Weeknight-Friendly

Do the 5pm-version of yourself a favor – cook the pasta and chicken for this meal ahead of time. Those are the only things that take any significant time or attention. With those two steps out of the way, just measure out some ingredients, simmer in a skillet, and mix everything together. Dinner is done.

Chicken Enchilada Pasta Ingredients

• Pasta – Any fun shape of pasta will work here, but look for one that will hold the sauce well. I have a strong preference for fusilli here because the twisty shape has plenty of nooks for sauce and cheese.
• Corn – I think frozen corn has the most fresh, clean flavor, but canned corn would work in a pinch. Just make sure to drain and rinse the corn first.
• Cooked Chicken – Use any type of chicken, just make sure it’s pre-cooked before using in this recipe. Boneless chicken breast or thighs work well. Rotisserie chicken is great here.
• Canned Green Chilis – These are common in a lot of enchilada recipes, so they give the dish a tangy flavor and authentic enchilada feel. They come in mild, medium, or hot, so be sure to grab the one that fits with your spice preference. Feel free to skip these if you prefer. Even the mild ones have a bit of a kick, so if you don’t want any spice, skip them. 
• Red Enchilada Sauce – Use a store-bought enchilada sauce (be sure to grab mild or medium, depending on your spice preference) or use this Homemade Enchilada Sauce. 
• Fire-Roasted Diced Tomatoes – These add so much flavor to the dish! Look for “fire roasted” tomatoes right next to the regular diced tomatoes in your grocery store’s canned goods aisle. The tomatoes have a lightly smoky flavor. Some versions also have things like jalapeños and garlic in them which add to the flavor of the dish. Regular diced tomatoes will certainly work if you already have them. 
• Garlic, Ground cumin, Paprika – Use these to build flavor in the simple sauce. 
• Shredded Cheese – Any type works great to add the cheesy layer and topping to this dish. I like shredded Colby Jack or Cheddar. Shredded Mexican blend cheese is great too. 
• Optional Toppings – Treat these like you would any Tex Mex meal. Serve it on its own or feel free to add sour cream, guacamole, chopped onions, cilantro, salsa, or crumbled tortilla chips for some extra crunch. 

How to Make Chicken Enchilada Pasta

1. Cook Pasta – Follow the package instructions to boil the pasta until tender. You can do this up to 2 days ahead.
2. Blacken corn – Heat oil in a large skillet and add frozen corn. Cook the corn until it’s defrosted, but for an extra dimension of flavor, keep going for 4 to 6 minutes. The corn will start to char and blacken slightly in spots. This gives the dish extra flavor!
3. Add chicken and spices – To the corn, stir in chicken and dried spices, letting everything cook together for 2 to 3 minutes to let the flavors develop. 
4. Stir in sauce – Add green chilis, enchilada sauce, and canned tomatoes (drain them first)0. Bring to a simmer.
5. Add cheese and pasta – Stir 1 cup of cheese and pasta into the dish. Top the pasta with the remaining ½ cup of cheese.
6. Broil – Place the pasta under the oven’s broiler until the cheese is melted, 3 to 4 minutes. 
7. Enjoy!

Freeze This Meal

This is a great meal to freeze! Make the recipe right up until the broiling step. Transfer the pasta to a 9×13 baking dish or divide the pasta between two 8×8 disposable aluminum baking pans. 

To bake from frozen: Defrost completely in the refrigerator for about 48 hours. Bake, covered, at 350°F / 177°C until warmed through, 25 to 30 minutes. Then, if you’d like the top to be slightly crisp and golden, turn on the oven’s broiler and broil the dish for 2 to 3 minutes until the cheese is melted and bubbly and the pasta is lightly  golden brown in some spots. 

More Easy Pasta Recipes

Instant Pot Mac and Cheese

Chicken Parmesan Pasta Bake

Instant Pot Pasta e Fagioli Soup

Spinach and Artichoke Baked Pasta