One-Pot Creamy Chicken Enchilada (Print Version)

Comforting Tex-Mex pasta loaded with chicken, cheese, and a creamy enchilada-inspired sauce in just one pot.

# Components:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Pasta

02 - 12 oz penne or rotini pasta, uncooked

→ Vegetables

03 - 1 medium yellow onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced

→ Sauces & Liquids

06 - 2 cups low-sodium chicken broth
07 - 1 can (10 oz) red enchilada sauce
08 - 1 can (10 oz) diced tomatoes with green chiles, undrained
09 - 1 cup heavy cream

→ Cheeses

10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese

→ Spices & Seasonings

12 - 1 tsp ground cumin
13 - 1 tsp chili powder
14 - ½ tsp smoked paprika
15 - ½ tsp salt, or to taste
16 - ¼ tsp black pepper

→ Optional Garnishes

17 - Fresh cilantro, chopped
18 - Sliced green onions
19 - Sour cream

# Preparation Steps:

01 - Heat a tablespoon of cooking oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and diced bell pepper, sautéing for 3-4 minutes until tender. Stir in the minced garlic and cook for an additional minute until fragrant.
02 - Incorporate the enchilada sauce, diced tomatoes with green chiles, chicken broth, heavy cream, cumin, chili powder, smoked paprika, salt, and black pepper. Stir thoroughly to blend the flavors.
03 - Introduce the uncooked pasta and the cooked chicken to the skillet. Stir well, ensuring all pasta is submerged in the liquid mixture.
04 - Bring the mixture to a gentle boil. Reduce the heat to medium-low, cover the skillet, and allow to simmer for 12-15 minutes. Stir occasionally until the pasta reaches an al dente texture and most of the liquid has been absorbed.
05 - Remove the lid and stir in the cheddar and Monterey Jack cheeses until fully melted and the sauce achieves a creamy consistency.
06 - Taste the dish and adjust seasoning if necessary. Serve hot, optionally garnished with chopped fresh cilantro, sliced green onions, and a dollop of sour cream.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses mostly pantry staples you likely have on hand
  • Requires only one pot for minimal cleanup
  • Combines familiar pasta comfort with exciting Tex Mex flavors
  • Kid friendly while still sophisticated enough for adults
02 -
  • Perfect weeknight meal ready in under 45 minutes
  • Excellent for meal prep as flavors improve overnight
  • Provides balanced nutrition with protein carbs and vegetables in one dish
  • Great way to use leftover rotisserie chicken
  • Customizable heat level based on your family preferences
03 -
  • The key to achieving the perfect creamy texture is patience during the final cheese-melting stage. Turn off the heat before adding the cheese and stir continuously to prevent clumping. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy, so grating your own produces the silkiest results.
  • When cooking the pasta, resist the urge to stir too frequently. Once every 4 minutes is perfect—any more and you risk releasing too much starch, making the sauce gluey rather than silky. Any less and you risk pasta sticking to the bottom of the pot.
  • For meal prep convenience, chop all vegetables and measure spices the night before. Store them separately in the refrigerator, then simply toss everything together when you're ready to cook. This simple step can reduce your active cooking time to just 30 minutes.

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