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.
- 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 avocados diced, optional topping
- 2 tomatoes diced, optional topping
- 3 green onions sliced, optional topping
- ½ cup sour cream optional topping
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.
This pasta tastes really great with a fresh green salad or a few of our other Mexican-inspired dishes.
Calories: 691kcal | Carbohydrates: 52g | Protein: 32g | Fat: 41g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1596mg | Potassium: 963mg | Fiber: 10g | Sugar: 14g | Vitamin A: 2836IU | Vitamin C: 50mg | Calcium: 382mg | Iron: 3mg