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.
Serving6
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