One Pot Chicken Enchilada Pasta Skillet comes together in under 30 minutes and perfect for busy weeknights! It has all your favorite enchilada flavors cooked all the same pan, including the pasta!
People are often surprised when they see how much food my four year old and almost two year old can eat. Like they can out-eat me easily and are STILL hungry all. the. time.
I am seriously baffled myself because I have no idea where they are storing the amount that they consume with their small frame.
All that food —–> means more dirty bowls so you can see why washing dishes is my least favorite chore!
Filling and rolling the tortillas can be time consuming and messy so I’m always trying to find new recipes that will satisfy that enchilada craving with less work.
Over the years, we’ve tried everything from casseroles, soups, spiralized veggies, stuffed into squash (all coming soon) and now a one pot pasta that I’ve seen different versions of all over.
It’s made entirely on your stovetop and has all those favorite enchilada flavors with the tender pasta shells cooked directly in the same pan.
I loaded this one up with some chopped spinach, corn, a medium zucchini, some olives and a bell pepper. Feel free to use what you like or have on hand.
Serve with your favorite toppings and you’ve got an easy weeknight meal with (almost) no dishes! ♥
- 1 pound boneless skinless chicken breast diced into 1" pieces
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 red bell pepper cored, seeded and diced
- 1 14-ounce can diced tomatoes undrained
- 1-1/2 cups enchilada sauce homemade or storebought
- 1 cup corn kernels frozen or canned
- 2/3 cup canned black beans drained and rinsed
- 2-1/4 cups medium dried pasta shells I used penne
- 1 jalapeno seeded and diced
- 1 teaspoons of cumin
- 1/2 teaspoon smoked paprika
- 2 cups low sodium chicken broth
- salt and pepper to taste
- 1 medium zucchini diced
- 2 cups shredded Colby-jack or cheddar cheese divided
- diced avocado
- green onions
- fresh chopped cilantro
- black olives
- sour cream
- In a large skillet over medium heat, add chicken and cook until the chicken is browned on both sides, about 3-4 minutes. Remove chicken from the pan, and set aside.
- Return pan and add more olive oil. Saute onions and garlic for 1-2 minutes, or until fragrant. Add bell pepper and cook for another minute.
- Add entire can of crushed tomatoes (undrained), enchilada sauce, corn, black beans, dried pasta, jalapeno, seasonings and chicken broth.
- Bring to a simmer, cover with a lid and reduce heat to low.
- Cook for 12 minutes, stirring gently every few minutes so the pasta doesn't stick.
- Stir in chopped spinach and zucchini then replace lid and allow to cook for an additional 2 minutes until pasta is tender. Season additionally with salt and pepper, as needed.
- Remove from heat and stir in one cup of cheese. Replace lid to let cheese melt.
- Once the cheese has melted, sprinkle with more cheese, cilantro, diced avocados, cilantro, sour cream or any other toppings of your choice.
More one pot meals: