Chicken Enchilada Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
22 mins
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Total Time
37 mins
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Servings
6 servings
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Calories
752 kcal
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Course
Main Course
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Cuisine
American
Chicken Enchilada Pasta
Description
Chicken Enchilada Pasta starts with cooked chicken mixed into a sauté of garlic, onion, and red pepper. Green chilies, chili powder, cumin, salt, and enchilada sauces build the base of a flavorful sauce which simmers to develop depth. Black olives contribute a briny note contrasting with the mildness of the cheese and sour cream added later. This mixture is combined with tender penne pasta, allowing the sauce to coat the noodles evenly.
The texture is creamy and saucy with a moderate spice level according to the mild enchilada sauces used. The sautéed vegetables provide subtle sweetness and softness, while the melted cheese adds a rich, sharp dimension. The recipe accommodates flexibility in pasta quantity to adjust sauciness to preference.
This dish works well as a weekday dinner or a comforting meal when you have cooked chicken on hand. It's ready to serve with toppings like extra sour cream, diced tomatoes, green onions, or crushed tortilla chips for added texture and flavor contrast. Versatile and filling, it offers enchilada taste without the need for tortillas.
Planning ahead by using pre-cooked chicken saves time and effort. The sauce should be simmered gently to meld the flavors before combining with pasta. Avoid boiling after adding sour cream to prevent curdling and maintain a smooth sauce consistency.
Ingredients
- 2-3 chicken breast cooked and cubed or shredded
- 2 tablespoons olive oil
- 2 garlic finely minced, cloves
- 1 medium onion diced
- 1 red pepper diced
- 1 (4-ounce) (4-ounce) can green chilies diced
- ½ teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 cans cans (10-ounces each) green chili enchilada sauce (I used mild)
- ⅔ cup Red Enchilada Sauce (I used mild)
- 1 can black olives cut in half, large
- 1 cup sour cream
- 1 ½ cups cheese I used sharp cheddar, shredded
- 16-20 oz. penne pasta Depending on how “saucy” you want the pasta
Instructions
- Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
- Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
- Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!).
- Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Notes
- Use cooked chicken from leftovers or prepare it ahead of time for convenience.
- Do not boil the sauce after adding sour cream to maintain a creamy texture.
- Adjust the amount of pasta to control how saucy the final dish is.
- Toppings like sour cream, diced tomatoes, green onions, or crushed tortilla chips can enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 752kcal | 38% |
| Carbohydrates | 76g | 25% |
| Protein | 44g | 88% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 115mg | 38% |
| Sodium | 2304mg | 96% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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