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! ♥
Yields 4
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.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
1 lb boneless skinless chicken breast, diced into 1" pieces
1 medium onion, diced
2 cloves of garlic, minced
1 tablespoon of 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 of low sodium chicken broth
Salt and black pepper to taste
1 medium zucchini, diced
2 cups of shredded Colby-jack or cheddar cheese, divided
Additional toppings (optional)
diced avocado
green onions
fresh chopped cilantro
black olives
sour cream
Instructions
- 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 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 cheese has melted, sprinkle with more cheese, cilantro, diced avocados, cilantro, sour cream or any other toppings of your choice.
More one pot meals:
One Pan Taco Pasta Skillet with Vegetables
