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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*
Fat 25g38%
Saturated Fat 12g75%
Cholesterol 84mg28%
Sodium 522mg23%
Potassium 187mg5%
Carbohydrates 48g16%
Fiber 4g17%
Sugar 1g1%
Protein 27g54%
Vitamin A 510IU10%
Vitamin C 3.9mg5%
Calcium 352mg35%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.