How to make chicken enchilada pasta
- Boil pasta according to package directions. While it’s cooking, chop onions and red pepper – that’s probably the most time-consuming part of this whole recipe!
- Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
- Add cooked chicken (this is a great recipe for using shredded rotisserie chicken), green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
- Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
- Drain pasta and return to pot. Pour sauce over pasta and mix well. Serve and garnish with your favorite toppings (these are our favorite pasta bowls). We love avocado, chopped olives, chopped cilantro, tomato, diced green onions, or a dollop of sour cream.
related recipe: love quick and easy pasta recipes? Try our 20-minute tuscan pasta!
what could i replace the sour cream with?
You can’t really taste the sour cream in this recipe, but if you want to replace it, we would recommend using plain Greek yogurt. It is full of protein and fat free.
If you don’t want to use greek yogurt, you could also use buttermilk or heavy cream.
What to serve with enchilada pasta
This pasta tastes really great with a fresh green salad or a few of our other Mexican-inspired dishes.
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Looking for more delicious pasta recipes?
Here are a few of our favorites:
Elyse
Serves: 6
This Chicken Enchilada Pasta is quick, simple, and full of Mexican cuisine flavor. Whether you like Mexican food or not, you are going to love this pasta. All my picky eaters asked for seconds, so I consider this recipe a win.
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 8 ounces Penne pasta (4 cups cooked)
- 1 onion (diced)
- 1 red bell pepper (diced)
- 2 Tablespoons olive oil
- 2 teaspoon minced garlic
- 3 boneless skinless chicken breasts (cooked and shredded)
- 1 (4 ounce) can diced green chiles
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 (10 ounce) cans green enchilada sauce
- 2/3 cup red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 2 tomatoes (diced) - optional topping
- 3 green onions (sliced) - optional topping
- 1/2 cup sour cream - optional topping
Instructions
- Boil pasta according to package directions. While it's cooking, chop onions and red pepper.
- Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
- Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
- Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
- Drain pasta and return to pot. Pour sauce over pasta and mix well.
- Serve and garnish with your favorite toppings.
- We love avocado, chopped cilantro, tomato, green onion, or a dollop of sour cream.
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If you love our enchilada pasta, you’ll love this One-Pot Cheesy Chicken Alfredo!
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Jenn
This makes 4-5 servings. Thanks!
Stephanie
I have never tried it without sour cream. I couldn't really taste it in the sauce, but if you were to take it out I would replace it with some sort of cream so you end up with the right texture. You could even use a little milk so your sauce turns nice and creamy. Let us know how it goes!