One Pot Chicken Enchilada Pasta: 1 Pot Wonder

Okay, let’s talk about a weeknight savior: the Ultimate One Pot Chicken Enchilada Pasta! Seriously, if you’re anything like me, you want dinner on the table fast, with minimal fuss and maximum flavor. This recipe is my go-to when the craving for something comforting and a little bit zesty hits. It takes all those amazing enchilada flavors we love – the savory chicken, the warm spices, the gooey cheese – and smashes them together with pasta, all in ONE pot. Yep, one pot means less scrubbing and more time for you. It’s a total game-changer for busy evenings, trust me!

Why You’ll Love This One Pot Chicken Enchilada Pasta

This dish is a total winner for so many reasons! It’s the kind of meal that just makes life easier and tastier. Here’s why it’s become a staple in my kitchen:

• Quick and Easy Preparation: Seriously, it comes together faster than you think, with hardly any chopping or complicated steps.
• Rich, Savory Flavors: You get all those amazing Mexican enchilada vibes – spices, tomatoes, cheese – all perfectly blended with pasta.
• Perfect for Busy Evenings: When you’re wiped out after a long day, this is your answer for a satisfying family dinner that doesn’t take forever.
• Minimal Cleanup: My favorite part! One pot means way less washing up. More time to relax, less time scrubbing.

Gather Your Ingredients for One Pot Chicken Enchilada Pasta

Alright, let’s get cooking! The beauty of this dish is that you probably have most of these things lurking in your pantry or fridge already. It’s all about bringing those yummy Mexican-American flavors together in one go. Here’s what you’ll need to grab:

Core Ingredients

• 1 tablespoon olive oil (just to get things started)
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch chunks work best)
• 1 medium onion, chopped up nice and fine
• 2 cloves garlic, minced (don’t skimp on the garlic, it’s key!)
• 1 (15 ounce) can diced tomatoes with green chilies, undrained (this is where a lot of the flavor comes from!)
• 1 (10 ounce) can red enchilada sauce (use your favorite brand!)
• 3 cups chicken broth (low-sodium is usually a good bet)
• 8 ounces dry pasta – penne, rotini, or even elbow macaroni work great here. Just pick a shape that holds sauce well!

Spices and Seasonings

• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (this is optional, but if you like a little kick, go for it!)

Cheeses and Garnishes

• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese (or a Mexican blend works too!)
• Fresh cilantro, chopped (for that fresh, herby finish)
• Sour cream (for serving – it really cools things down if you added cayenne!)

Step-by-Step Guide to Making One Pot Chicken Enchilada Pasta

Alright, let’s get this deliciousness happening! Making this one pot chicken enchilada pasta is surprisingly simple, and watching it all come together in one pot is seriously satisfying. Just follow these easy steps and you’ll have a fantastic family dinner on the table in no time.

Browning the Chicken

First things first, grab your biggest pot or a Dutch oven. We’re going to heat up about a tablespoon of olive oil over medium-high heat. Once it’s shimmering, toss in your bite-sized chicken pieces. You want to get them browned nicely on all sides. This isn’t about cooking them all the way through just yet, but giving them a lovely golden color and sealing in some flavor. Once they’re looking good, scoop them out of the pot and set them aside on a plate. Don’t worry if there’s a little bit of browned stuff stuck to the bottom of the pot – that’s pure flavor gold!

Sautéing Aromatics and Spices

Now, into that same pot, throw in your chopped onion. Let it cook down for about 5 minutes, stirring occasionally, until it’s nice and soft and a little bit see-through. Then, add in your minced garlic, chili powder, cumin, oregano, and that optional cayenne pepper if you’re feeling brave! Give it all a good stir and let it cook for just about a minute more. You’ll know it’s ready when you can really smell those spices blooming – it’s such a great aroma!

Building the Sauce Base

Time to add the liquids! Pour in that can of diced tomatoes with green chilies (don’t drain them, we want all that juice and flavor!) and the can of red enchilada sauce. Give it a good stir to scrape up any of those tasty bits from the bottom of the pot. Now, pour in the chicken broth and toss in your dry pasta. Stir everything together really well, making sure the pasta is submerged in the liquid. Bring this whole mixture up to a boil.

Cooking the Pasta

Once it’s boiling, turn the heat down to medium-low. Pop a lid on the pot, but leave it just slightly ajar or make sure it’s not sealed tight. Let it simmer away for about 15 to 20 minutes. The goal here is for the pasta to get perfectly cooked and for most of that liquid to get absorbed, creating a nice, thick sauce. You’ll want to give it a stir every few minutes to make sure nothing sticks to the bottom and the pasta cooks evenly. Keep an eye on it – you want it tender, not mushy!

Finishing with Cheese and Chicken

Once the pasta is tender and the sauce has thickened up nicely, it’s time for the grand finale! Return that browned chicken you set aside back into the pot. Now, sprinkle in both the Monterey Jack and cheddar cheeses. Stir everything together gently until the cheese is completely melted and makes the sauce all creamy and gooey. Oh, it’s pure magic! Give it a final taste and adjust seasoning if needed. Serve it up hot, garnished with that fresh chopped cilantro and a dollop of sour cream. Enjoy your amazing one-pot meal!

Tips for the Best One Pot Chicken Enchilada Pasta

To make sure your one pot chicken enchilada pasta turns out absolutely perfect every single time, here are a few little tricks I’ve picked up. They’re super simple but really make a difference!

Perfect Pasta Texture

Don’t let your pasta get mushy! Keep an eye on it during that simmering time. Stir it occasionally to make sure it’s cooking evenly and not sticking. You want it al dente – tender but with just a tiny bit of bite. If it looks like it’s absorbing liquid too fast and the pasta isn’t quite done, just splash in a little more chicken broth or water.

Customizing Spice Levels

This recipe is pretty flexible when it comes to heat. If you’re sensitive to spice, just skip the cayenne pepper altogether. If you love things fiery, feel free to add a bit more cayenne, or even a pinch of red pepper flakes when you add the other spices. You can also use a “hot” enchilada sauce instead of the mild or medium kind.

Ingredient Swaps for Convenience

Need this dinner on the table even faster? Rotisserie chicken is your best friend! Just shred it up and toss it in at the very end with the cheese. And if you don’t have fresh onions, you can totally use about a teaspoon of onion powder stirred in with the other spices. Easy peasy!

Serving and Storing Your Chicken Pasta Dish

This one pot chicken enchilada pasta is best served piping hot right out of the pot. It’s so hearty and flavorful, it really doesn’t need much! I love to top mine with a generous sprinkle of fresh, chopped cilantro for that bright, zesty finish and a big dollop of cool sour cream to balance out any spice.

Serving Suggestions

It’s pretty much a complete meal on its own, but if you want to add a little something extra, a simple side salad with a light vinaigrette is always nice. Or, if you’re feeling extra indulgent, maybe some tortilla chips on the side for scooping up any extra sauce!

Storing Leftovers

Got leftovers? Lucky you! Let the pasta cool down completely, then pack it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. Reheating is super easy – just pop a portion in the microwave with a tiny splash of water or chicken broth to loosen it up, or warm it gently on the stovetop over low heat, stirring often.

Frequently Asked Questions About One Pot Chicken Enchilada Pasta

Can I make this One Pot Meal ahead of time?

You can definitely prep some things ahead! Chop your onions and garlic, and cut up your chicken beforehand. You can even brown the chicken and sauté the onions and garlic a day in advance and store them in the fridge. Then, on the night you want to eat, just assemble everything in the pot and cook as usual. The pasta is best cooked fresh, though, so I wouldn’t recommend cooking the whole dish and reheating it later if you can help it – it can get a little mushy.

What kind of pasta is best for this Mexican Pasta Recipe?

Honestly, most medium-sized shapes work wonderfully! I love using penne, rotini, or even elbow macaroni because they have nooks and crannies to catch all that delicious sauce. Just make sure you’re using dry pasta, not fresh. The cooking time will vary slightly depending on the pasta shape and brand, so just keep an eye on it during that simmering stage until it’s perfectly tender.

How can I make this a vegetarian Dinner For Family?

Oh, that’s super easy! Just skip the chicken altogether. Instead, you can add a can of drained and rinsed black beans or a cup or two of corn (or both!) when you add the pasta and broth. You could even add some diced zucchini or bell peppers when you sauté the onions for extra veggies. It’s still super flavorful and satisfying without the meat! Check out these vegetarian one-pot meals for more ideas.

Is this a good Weeknight Dinner Idea for picky eaters?

I think so! The flavors are familiar and comforting, kind of like a hug in a bowl. The cheese helps a lot, of course! If your picky eaters are really sensitive to spices, just make sure to leave out the cayenne pepper and use a mild enchilada sauce. You can also serve the cilantro and sour cream on the side so everyone can add what they like. It’s a great way to introduce them to new flavors without being overwhelming.

Estimated Nutritional Information

Just a little heads-up, the nutritional info for this one pot chicken enchilada pasta is an estimate. It can totally change depending on the brands you use, the exact chicken you choose, or if you add extra veggies or cheese. Think of these numbers as a general guide to give you an idea of what you’re working with! For more recipe inspiration, follow us on Pinterest.

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