Chicken Enchilada Pasta (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free)
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
If you love enchiladas, you'll love this spicy pasta casserole. Pasta is dripping with a red enchilada sauce and southwest flavors. A great spin on traditional Italian pastas, this dish is free of: gluten, dairy, egg, soy, peanut and tree nuts. It's also top 8 free, and there's a vegan option too.
  • 2 Tablespoons olive oil
  • 2 garlic cloves, minced
  • ½ small yellow onion, diced
  • 2 large chicken breasts, diced*see note
  • ½ Tablespoon homemade taco seasoning {recipe below}
  • 1 cup red enchilada sauce (be sure to read labels--some have soy and wheat!)
  • 2 cups chicken broth* see note
  • 12 oz. brown rice rotini (or other safe pasta)
  • 1 can of black beans, rinsed and drained
  • 1 Tablespoon nutritional yeast
  • Garnishes:
  • Freshly chopped cilantro
  • Chopped green onions
  • 1 Tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried oregano
  • 1½ teaspoon ground cumin
  • 1 teaspoon salt
  1. Make the taco seasoning by stirring all of the ingredients together. Once you have measured out the ½ Tablespoon needed for the recipe, put the remaining ingredients in an air-tight baggie to use for next time.
  2. Add the olive oil to a large skillet and heat to medium. Add the onions and cook for one minute. Add the garlic and cook for an additional minute. Add in the diced chicken and taco seasoning and cook until the chicken is done.
  3. While the chicken cooks, bring a large stock pot of water to boil, adding a generous pinch of salt. Cook the pasta according to the package directions to al dente.
  4. Add the red enchilada sauce, beans, nutritional yeast and chicken broth and bring to a boil.Lower the heat until it's just simmering and reduce the sauce to your liking. I allowed mine to simmer and reduce by about half--again it's how saucy you like your pasta to be.
  5. Once the sauce is to your liking stir in the pasta.
  6. Garnish with the toppings of your choice (we like green onions and cilantro) and serve.
This can easily be made vegan: swap the chicken broth for vegetale broth and omit the chicken. The pasta and beans are plenty filling on their own.
Also, you can use a pre-made taco seasoning. I just have a hard time finding one without wheat.
Lastly--feel free to use whatever level of spice you like on your red enchilada sauce. We use Las Palmas mild.
Recipe by Allergy Awesomeness at