Spicy Chicken Enchilada Skillet

Spicy Chicken Enchilada Skillet

As you may have noticed, I’m a big fan of fusion cuisine. Spicy Korean chex mix, sweet and spicy sloppy joes, even PB&J quesadillas¬†are among some of my recent recipes. It’s easy, just take a spice mix from one cuisine and add it to a recipe from somewhere else! In this case, it’s a chicken enchilada over whole wheat pasta instead of tortillas. Add in some veggies and pepper-jack cheese, and you have yourself one heck of a healthy, flavorful dinner with not much work. The leftovers are pretty amazing too!

Start by browning some chicken with olive oil in a large skillet over medium high heat. You don’t have to cook it through, that’ll take place as you cook the pasta. It just needs some good browning for flavor. Mmmm maillard reaction.


Once your chicken is nicely browned, add in everything else but the cheese and cilantro. Diced onion, garlic powder, cumin, chipotle powder, enchilada sauce, black beans, chicken broth, salsa, yogurt, and pasta. Throw it all in!


Give everything a good stir, bring to a boil, then cover and reduce heat to low. Simmer for 18 minutes, and preheat your broiler near the end. Once the pasta is cooked to al dente firmness, top with the Pepper Jack cheese, throw under the broiler until it’s melted, and finish with the cilantro. About a half hour from start to finish, it’s a fantastic one pot meal.

Spicy Chicken Enchilada Skillet

Spicy Chicken Enchilada Skillet

Spicy Chicken Enchilada Skillet

Recipe adapted from Plain Chicken
Course Entree
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Cooking Madly


  • 1 tablespoon olive oil
  • 1 lb boneless chicken cut into small bite-sized pieces
  • 1/2 yellow onion diced
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin powder
  • 1 teaspoon chipotle or chili powder
  • 1 jar enchilada sauce 12oz
  • 1 can black beans 15oz, drained and rinsed
  • 1 can corn 14.5oz, drained
  • 1/4 cup low-sodium chicken broth
  • 1 cup salsa
  • 1/2 cup plain yogurt
  • 8 oz campanelle pasta or penne
  • 1 cup Pepper Jack cheese shredded
  • 2 Tbsp chopped fresh parsley or cilantro


  1. Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook until browned on all sides.
  2. Add onion, garlic powder, onion powder, chipotle powder, enchilada sauce, black beans, corn, salsa, yogurt, and pasta. Stir to mix.
  3. Bring to a simmer, then cover and reduce heat to low. Simmer for 18 minutes or until pasta is cooked al dente.
  4. Near the end of the pasta cooking time, preheat broiler. Spread cheese over skillet and place under broiler until cheese is melted.
  5. Top with cilantro and serve.


Comments on this entry are closed.

  • Shelley @ Two Healthy Kitchens November 27, 2013, 5:28 am

    Mmmmmmm! I love fusion cuisine, too! And easy skillet pasta meals, for sure! This recipe is exactly the kind of thing I like to cook for my family on busy weeknights! So easy, so healthy, so delicious! Great recipe, Dustin!!!

    • Cooking Madly November 27, 2013, 8:33 am

      Thank you! I’m actually doing a version of it tonight with my homemade chili verde.

  • Jennifer November 30, 2013, 11:25 am

    My family would love this! Do you think you could sub rice for the pasta noodles?

    • Cooking Madly November 30, 2013, 12:45 pm

      Absolutely! It would be great with rice. Let me know how much rice you use and how it works!

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