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One Pot Chicken Enchilada Pasta Skillet

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 767 kcal


  • 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


  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.