Chicken Enchilada Pasta

User Reviews

4.8

36 reviews
Excellent

Chicken Enchilada Pasta

Chicken enchilada pasta is a quick skillet dish flavored with a thick and rich homemade enchilada sauce.

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Ingredients

Servings
  • 2 Tbsp vegetable oil $0.10
  • 1 yellow onion $0.28, medium
  • 2 cloves garlic $0.16
  • 1 lb chicken breast $1.95
  • 1 cup enchilada sauce $0.40
  • 1/2 cup sour cream $0.40
  • 12 oz pasta $0.75, uncooked
  • 1 cup Monterey jack cheese $1.22, shredded
  • 2-3 green onion $0.19, whole

Instructions

  1. Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with vegetable oil until soft and transparent (about five minutes). Meanwhile, slice the chicken into thin strips. Add the chicken to the skillet and cook until no longer pink (5-7 minutes).
  2. Make the enchilada sauce or warm up canned enchilada sauce. Whisk in the sour cream. Set aside. Shred the monterrey jack cheese (if not shredded already) and slice the green onions.
  3. Cook the pasta according to the package directions and then drain well in a colander. Combine the pasta, sauce, and chicken mixture either in the skillet (if it’s big enough) or in the pasta cooking pot. Taste to see if you want more salt or other seasonings. Sprinkle with shredded cheese and sliced green onions. Serve warm.

Notes

  • **I made one half batch of this homemade red enchilada sauce to yield 1 cup.

Nutrition Information

Show Details
Serving 1Serving Calories 511.8kcal (26%) Carbohydrates 48.25g (16%) Protein 28.82g (58%) Fat 22.17g (34%) Sodium 400.05mg (17%) Fiber 2.57g (10%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 5118 kcal

% Daily Value*

Serving 1Serving
Calories 511.8kcal 26%
Carbohydrates 48.25g 16%
Protein 28.82g 58%
Fat 22.17g 34%
Sodium 400.05mg 17%
Fiber 2.57g 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.8

36 reviews
Excellent

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