Spicy Chicken Enchilada Skillet

Spicy Chicken Enchilada Skillet – super easy one-pot meal that is ready in 20 minutes! Chicken, onion, garlic, canned enchilada sauce, black beans, broth, salsa, heavy cream, and pasta. Everything cooks in the same pot – even the pasta! This makes a GREAT weeknight meal! Serve with a salad and some bread and dinner is done!

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One Pan Mexican Chicken Pasta

Mexican food is my absolute favorite. This Spicy Chicken Enchilada Skillet is one of our favorite Mexican recipes! Chicken, black beans, cheese, and pasta simmered in enchilada sauce. All the flavors of chicken enchiladas in one pan! SO yummy! The whole family gobbled this up! The best part about this recipe is that everything cooks in one pan AND you don’t have to boil the pasta. It cooks with everything else in the skillet. Woohoo! Less dirty dishes! Plus it is ready to eat in about 20 minutes. Perfect for busy weeknights.

skillet of chicken enchilada pasta

How to Make Cheesy Chicken Enchilada Pasta

This chicken pasta is super easy to make with only a few simple ingredients. Start with sautéing some chicken in a deep skillet over medium-high heat. Add onion, garlic, enchilada sauce, black beans, chicken broth, salsa, heavy cream, and dry pasta. Bring to a boil. Reduce heat and simmer over medium heat until the pasta is tender. Top the pasta with shredded cheese. Pop the skillet under the oven broiler until cheese melts. Garnish with chopped parsley or fresh cilantro.

Helpful Tips & Frequently Asked Questions

  • Is this pasta super spicy? I didn’t think this dish was super spicy, but the heat will all depend on the type of salsa you use. If you are worried about the heat, use mild salsa or substitute some diced tomatoes for the salsa.
  • Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa.
  • Here is our recipe for Homemade Salsahttps://www.plainchicken.com/superior-grill-salsa/
  • Can I use pre-cooked chicken? Yes! Feel free to skip the step of cooking the chicken breasts and toss in some cooked chopped chicken instead. Rotisserie chicken or leftover chicken is a great shortcut.
  • You can use any cheese that you enjoy. Sharp cheddar cheese or a Mexican cheese blend are both great.
  • I use dried minced onion flakes. Feel free to substitute fresh chopped onion if you prefer.
  • Don’t like black beans? You can substitute any beans that you enjoy. Pinto beans or kidney beans taste great.
  • Store leftovers in an airtight container in the refrigerator.
plate of chicken enchilada pasta

What to Serve with Chicken Enchilada Pasta Recipe

This pasta is a new favorite at our house. We’ve made it several times and absolutely love it. Top the pasta with your favorite taco toppings. We like a dollop of sour cream, chopped red onion, salsa, and olives are great. Serve this with some tortilla chips and salsa and our favorite Mexican chopped salad. Give this a try ASAP! It is sure to become a favorite meal at your house too!

Here are a few of our favorite recipes from the blog that go great with this one-pot wonder:

Mexican Chopped Salad

Mexican Chopped Salad –  the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…

The ULTIMATE Queso

The ULTIMATE Queso – the BEST cheese dip EVER! Creamy Rotel Dip loaded with sausage and chili beans. Can make…

Superior Grill Salsa

Superior Grill Salsa – the salsa recipe from my favorite Mexican restaurant. So easy & tastes great. Tomatoes, pickled jalapenos,…

skillet of chicken enchilada pasta

Spicy Chicken Enchilada Skillet

Yield: 6 people
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Spicy Chicken Enchilada Skillet – super easy one-pot meal that is ready in 20 minutes! Chicken, onion, garlic, enchilada sauce, black beans, broth, salsa, heavy cream, and pasta. Everything cooks in the same pot – even the pasta! This makes a GREAT weeknight meal! Serve with a salad and some bread and dinner is done! #onepot #chicken #enchilada #blackbeans #salsa #pasta #mexicanfood

Ingredients:

  • 1- lb boneless chicken cut into small bite-sized pieces
  • 1 Tbsp olive oil
  • 2 Tbsp dried minced onion flakes
  • 1 tsp garlic powder
  • 1 (10-oz) can enchilada sauce
  • 1 (15-oz) can black beans, drained and rinsed
  • cup low-sodium chicken broth
  • 1 cup salsa
  • ½ cup heavy cream
  • 8- oz campanelle pasta or penne, uncooked
  • 1 cup shredded Pepper Jack cheese
  • 2 Tbsp chopped fresh parsley or cilantro

Instructions:

  • Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add chicken and cook until browned. (It doesn’t need to be completely cooked because it will continue to cook with the pasta)
  • Add onion flakes, garlic powder, enchilada sauce, black beans, broth, salsa, cream, and pasta. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.
  • Remove skillet from heat. Top with cheese and sprinkle with parsley or cilantro. Broil until cheese is melted and bubbly.

Notes:

  • Is this pasta super spicy? I didn’t think this dish was super spicy, but the heat will all depend on the type of salsa you use. If you are worried about the heat, use a mild salsa or substitute some diced tomatoes for the salsa.
4 jars of salsa on the countertop
  • Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa.
  • Here is our recipe for Homemade Salsa: https://www.plainchicken.com/superior-grill-salsa/
  • Can I use pre-cooked chicken? Yes! Feel free to skip the step of cooking the chicken and toss in some cooked chopped chicken instead.

Steph

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skillet of chicken enchilada pasta
plate of chicken enchilada pasta

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Comments

  1. That is just perfect for the smoked pulled chicken that I have in the freezer plus it is so quick I can make it after football practice.

  2. Yes, hubby and I both loved it! Used ground beef instead of chicken since that's what I had on hand. Very yummy!

  3. Made it today. Super yummy and easy. I used black bean and corn salsa from Kroger and cheddar jack cheese. Loved it.

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