One Pot Chicken Enchilada Pasta Skillet

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! ♥

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One Pot Chicken Enchilada Pasta Skillet

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

One Pot Chicken Enchilada Pasta Skillet has all your favorite enchilada flavors cooked all the same pan, including the pasta! Loaded with chicken, bell peppers, corn, zucchini, spinach, black beans, olives and gooey cheese.

Course: Main Course

Cuisine: Mexican

Keyword: easy dinner recipe, easy one pot dinner recipe, mexican skillet

Servings: 4 servings

Calories: 767 kcal

Ingredients

• 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

Additional Toppings (optional):

• diced avocado
• green onions
• fresh chopped cilantro
• black olives
• sour cream

Instructions

1. 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.
2. 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.
3. Add entire can of crushed tomatoes (undrained), enchilada sauce, corn, black beans, dried pasta, jalapeno, seasonings and chicken broth.
4. Bring to a simmer, cover with a lid and reduce heat to low.
5. Cook for 12 minutes, stirring gently every few minutes so the pasta doesn't stick.
6. 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.
7. Remove from heat and stir in one cup of cheese. Replace lid to let cheese melt.
8. Once the cheese has melted, sprinkle with more cheese, cilantro, diced avocados, cilantro, sour cream or any other toppings of your choice.

Nutrition Facts

One Pot Chicken Enchilada Pasta Skillet

Amount Per Serving (1 serving (1/4 recipe))

Calories 767 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 13g65%

Cholesterol 131mg44%

Sodium 1495mg62%

Potassium 1100mg31%

Carbohydrates 75g25%

Fiber 8g32%

Sugar 13g14%

Protein 54g108%

Vitamin A 2410IU48%

Vitamin C 58mg70%

Calcium 462mg46%

Iron 3.9mg22%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

More one pot meals:

One Pan Taco Pasta Skillet with Vegetables

One Pan Mexican Rice Skillet