Chicken enchiladas are a weeknight favorite, but rolling, filling, and baking them is a whole production. This one-pot chicken enchilada pasta skips all of that. Everything — seared chicken, penne, black beans, corn, and a smoky red enchilada sauce — cooks together in one large pot, and 30 minutes later you are scooping up cheesy, saucy bowls that taste like the best part of enchilada night.
Why you’ll love it
- One pot, no colander. The penne simmers directly in the enchilada-seasoned sauce, soaking up flavor and saving you a dish.
- Enchilada flavor, pasta format. Smoky red enchilada sauce, black beans, corn, and melty cheese — everything you love about enchiladas, no rolling required.
- ~40g protein per serving (estimated), thanks to chicken breast, penne, black beans, and cheese.
- A complete meal. Protein, beans, vegetables, and pasta in every scoop — no sides required.
Ingredients
- 1 1/4 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 tbsp homemade enchilada seasoning, see note
- 1 (15 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chiles, undrained
- 3 cups low-sodium chicken broth
- 12 oz penne pasta, uncooked
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 1/2 cups shredded Mexican-blend cheese
- 3 green onions, thinly sliced, plus more for serving
- 1/4 cup chopped fresh cilantro, plus more for serving
Homemade enchilada seasoning: 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper. (Or substitute 3 tablespoons store-bought enchilada seasoning.)
Equipment
A large deep skillet with lid (12-inch) or a Dutch oven, and a wooden spoon or spatula.
Instructions
- Sear the chicken. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until golden on the outside and cooked through, about 5 minutes. Remove to a plate — it will finish in the simmer later.
- Soften the vegetables and bloom the seasoning. Reduce the heat to medium. Add the onion and bell pepper to the skillet; cook until softened, about 3 minutes. Add the garlic and enchilada seasoning; cook 1 minute more, until fragrant.
- Add the sauce, broth, and penne. Pour in the enchilada sauce, diced tomatoes with their juices, and the chicken broth, scraping up any browned bits. Stir in the uncooked penne. Bring to a lively simmer.
- Simmer covered. Reduce the heat to medium-low, cover, and cook until the penne is tender and the sauce has thickened, about 10 minutes. Stir once halfway through so nothing sticks.
- Stir in the beans, corn, and chicken. Uncover and stir in the black beans, corn, and the reserved chicken. Cook 1–2 minutes, until everything is heated through and the mixture is thick but still saucy. If it looks dry, splash in 2–3 tablespoons of broth.
- Melt the cheese off the heat. Take the skillet off the heat. Sprinkle the cheese evenly over the top, cover, and let stand 1–2 minutes, until melted and creamy. Shower with green onions and cilantro and serve straight from the pot.
Doneness cues: Chicken must reach 165°F internally (the sear plus the long simmer guarantees it). The penne is done when tender with a little bite — it keeps absorbing sauce as it sits, so serve promptly while it is saucy.
30-Minute One-Pot Chicken Enchilada Pasta
Ingredients
Equipment
Method
- Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until golden on the outside and cooked through, about 5 minutes. Remove to a plate — it will finish in the simmer later.
- Reduce the heat to medium. Add the onion and bell pepper to the skillet; cook until softened, about 3 minutes. Add the garlic and enchilada seasoning; cook 1 minute more, until fragrant.
- Pour in the enchilada sauce, diced tomatoes with their juices, and the chicken broth, scraping up any browned bits. Stir in the uncooked penne. Bring to a lively simmer.
- Reduce the heat to medium-low, cover, and cook until the penne is tender and the sauce has thickened, about 10 minutes. Stir once halfway through so nothing sticks.
- Uncover and stir in the black beans, corn, and the reserved chicken. Cook 1–2 minutes, until everything is heated through and the mixture is thick but still saucy. If it looks dry, splash in 2–3 tablespoons of broth.
- Take the skillet off the heat. Sprinkle the cheese evenly over the top, cover, and let stand 1–2 minutes, until melted and creamy. Shower with green onions and cilantro and serve straight from the pot.
Notes
Nutrition note
Protein is estimated at about 40g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Chicken thighs swap in 1:1 — they are harder to overcook and stay juicy.
- No homemade seasoning? Use 3 tablespoons of store-bought enchilada seasoning, or 3 tablespoons of taco seasoning in a pinch.
- Make it spicier: add a diced jalapeño with the bell pepper, or use hot red enchilada sauce.
- Green enchilada sauce works too — it gives a tangier, lighter result.
- Dairy-free: skip the cheese or use your favorite dairy-free shreds; finish with avocado and lime.
- Don’t skip the lid in step 4 — trapped steam is what cooks the penne evenly in the sauce.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of broth, or microwave in 60-second bursts, stirring between, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge. The penne softens slightly after freezing but the flavor holds.
Frequently asked questions
Can I use a different pasta shape? Yes — ziti, rigatoni, or rotini all work. Stick to short, sturdy shapes; long noodles like spaghetti tangle and cook unevenly in this method.
Red or green enchilada sauce? Red is the classic here — smoky and rich. Green enchilada sauce gives a tangier result and works fine with the same amounts.
Is this good for meal prep? Very — portion into containers with extra toppings packed separately. It reheats beautifully for lunches all week.
How do I keep the pasta from sticking? Make sure the liquid is at a lively simmer before covering, and stir once halfway through step 4. A deep skillet (not a shallow one) keeps everything submerged.
Can I make it vegetarian? Skip the chicken and use vegetable broth; add a second can of black beans and an extra cup of corn. The protein will be lower, but it’s still hearty.
More Tex-Mex dinners
If you like Tex-Mex one-pot dinners, try our 30-Minute Turkey Taco Skillet. For another 30-minute bowl, Chicken Burrito Bowls are a weeknight favorite. Sweet-heat fans: Honey Sriracha Chicken & Rice Skillet is all one pan.