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a pot full of cheesy chicken enchilada pasta
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4.84 from 6 votes

30 Minute Skillet Chicken Enchilada Pasta

30 Minute Skillet Chicken Enchilada Pasta that is easy to make and very delicious. It’s made with chicken and enchilada sauce and takes less than 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: American, Mexican
Keyword: chicken enchilada pasta, enchilada pasta, pasta recipe
Servings: 8
Calories: 556kcal

Ingredients

  • 10 ounce elbow pasta dry, I used brown rice elbow pasta
  • 1 tablespoon olive oil
  • 2 chicken breasts boneless and skinless, cut in 1 inch cubes
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 16 ounce enchilada sauce
  • 15 ounce black beans 1 can
  • 1/4 cup chicken broth low sodium
  • 1 cup heavy cream
  • 1/2 cup salsa
  • 1 - 2 cups Tex Mex cheese
  • 1 tablespoon parsley for garnish

Instructions

  • Start by boiling the pasta only for about 3 to 5 minutes, you do not want it cooked through. Drain it and set aside.
  • In a large skillet heat the olive oil and add the chicken breasts to it. Cook the chicken until it's no longer pink, so it should be white, then add the chopped onion and garlic to the skillet. Cook for another 3 minutes, until the onion softens and the chicken is cooked through.
  • Wash and drain the black beans. Add the black beans to the skillet, along with the enchilada sauce, chicken broth, heavy cream, salsa and half of the cheese. Stir and let it cook until the pasta cooks. It will absorb most of the sauce.
  • Sprinkle the rest of the cheese over the top and place under the broiler for a couple minutes just until the cheese gets golden. Garnish with parsley and serve.

Nutrition

Calories: 556kcal | Carbohydrates: 47g | Protein: 28g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 919mg | Potassium: 502mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1367IU | Vitamin C: 3mg | Calcium: 356mg | Iron: 2mg