One Pot Chicken Enchilada Pasta

This One Pot Chicken Enchilada Pasta is a great Mexican dish without all of the fuss!  If you ever get tired of making a mess of the kitchen while trying to feed your family, this one pot meal is perfect for you! 

Course Main Course
Cuisine Mexican
Keyword One Pot Chicken Enchilada Pasta
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 10
Calories 535 kcal
Author Yvonne


  • 2 tbsp. extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 small onion diced
  • 1 lb. cooked chicken cubed or shredded
  • 1/2 taco seasoning packet
  • 2 c. chicken broth
  • 1 19 oz. can red enchilada sauce
  • 2 1/2 c. brown rice pasta
  • 2 c. shredded cheddar cheese
  • 1 2.25 oz. can sliced olives
  • Cilantro for garnish optional


  1. In a large 5 qt. casserole pot, sauté garlic and onions in olive oil over medium low heat until softened.  

  2. Add chicken and taco seasoning; stir to coat evenly. 

  3. Add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduced heat to low and cover.

  4. Cook on low, with pan covered for about 15 minutes. Remove from heat and stir in cheese. Top with black olives and garnish with cilantro if desired.

Recipe Notes

Adapted from No. 2 Pencil

Nutrition Facts
One Pot Chicken Enchilada Pasta
Amount Per Serving
Calories 535 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 84mg 28%
Sodium 522mg 22%
Potassium 187mg 5%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 1g
Protein 27g 54%
Vitamin A 10.2%
Vitamin C 4.7%
Calcium 35.2%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.