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One-Pot Cheesy Chicken Enchilada Pasta

Close-up of steaming hot enchilada pasta featuring rotini noodles coated in red sauce and topped with melted white cheese and parsley.
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This one-pot chicken enchilada pasta brings Tex-Mex flavor to your weeknight dinner. It is quick to make, cheesy, and uses simple ingredients for a satisfying family meal.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (10 ounce) can red enchilada sauce
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 12 ounces rotini pasta, uncooked
  • 1 cup heavy cream
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • Optional toppings: sour cream, chopped cilantro, sliced black olives

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the Ro-Tel, enchilada sauce, chicken broth, chili powder, cumin, and oregano. Bring the mixture to a boil.
  4. Add the uncooked rotini pasta to the boiling liquid. Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
  5. Return the cooked chicken to the pot. Stir in the heavy cream. Cook for 2 minutes until heated through.
  6. Remove the pot from the heat. Stir in the Monterey Jack cheese and cheddar cheese until the mixture is melted and creamy.
  7. Serve immediately with your choice of optional toppings.

Notes

  • For a spicier dish, use hot enchilada sauce or add 1/4 teaspoon of cayenne pepper with the dry spices.
  • If you prefer ground beef, substitute 1 pound of browned, drained ground beef for the chicken.
  • This recipe works well as a simple enchilada casserole if you transfer the mixture to a baking dish, top with extra cheese, and bake at 375°F for 15 minutes until bubbly.

Nutrition

Find it online: https://frostedfancies.com/enchilada-pasta-one-pot-cheesy-chicken-recipe/