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We LOVED this Chicken Enchilada Pasta Recipe! The sauce is so flavorful and it makes some fabulous leftovers too.
My kids that are not Mexican food lovers even loved this one. It’s simple, quick, delicious, and the perfect meal for a busy night.
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.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
Related recipe: love quick and easy pasta recipes? Try our 20-minute tuscan pasta!
What could I replace the sour cream in the pasta 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.
Chicken Enchilada Pasta Recipe
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.
Serving
Ingredients
- 8 ounces penne pasta
- 1 onion, diced
- 1 red bell pepper, diced
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic
- 3 boneless, skinless chicken breasts, cooked and shredded
- 4 ounces diced green chilis, 1 can
- 1 teaspoon cumin
- 2 teaspoon chili powder
- ½ teaspoon salt
- 20 ounces green enchilada sauce, 2 (10 ounce cans)
- ⅔ cup red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 2 avocado, diced, optional topping
- 2 tomatoes, diced, optional topping
- 3 green onions, sliced, optional topping
- ½ cup sour cream, optional topping
Equipment
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, tomato, green onion, and sour cream.
Notes
This pasta tastes really great with a fresh green salad or a few of our other Mexican-inspired dishes.
Nutrition
Calories: 691 kcal · Carbohydrates: 52 g · Protein: 32 g · Fat: 41 g · Saturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 106 mg · Sodium: 1596 mg · Potassium: 963 mg · Fiber: 10 g · Sugar: 14 g · Vitamin A: 2836 IU · Vitamin C: 50 mg · Calcium: 382 mg · Iron: 3 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Wow looks really good and creative. Sorry I missed out on the wreath give away, beautiful, thanks for sharing at Bacon Time.
Oh My Flipping Heck…this looks DANG good!
Mmm!! Sounds yummy!!
Thanks for linking up to Show & Share!!
Mmmm….my tummy is officially rumbling now. I love pasta and love enchiladas — this is like a dream hybrid recipe!
Thank you so much for sharing your tummy rumbling treats at Rook No. 17!
Jenn
This sounds really good!! Gonna try this one for sure. This will make a great dish over the holidays when we are sick of turkey and ham!
Yummy! Do you know about how many servings this makes?
@teacherjanet,
This makes 4-5 servings. Thanks!
Made this tonight, it was a hit with my picky hubby and the kids loved it as well! Thanks for the recipe!
Sounds fabulous! I don’t like sour cream, can I skip it?
Stephanie
Hi 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!
going to try to today!
ooppss Try IT TODAY…typing too fast!
What is 2/5 cup of red enchilada sauce? I’m not sure how to accurately measure that. Is it a typo?
Thanks for catching that. It should be 2/3 cup. We corrected the recipe.