4.8 from 54 votes
Chicken Enchilada Pasta
Chicken enchilada pasta is a quick skillet dish flavored with a thick and rich homemade enchilada sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 5118 kcal
Course:
Main Course
Cuisine:
American , International
Ingredients
- 2 Tbsp vegetable oil $0.10
- 1 medium yellow onion $0.28
- 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 uncooked pasta $0.75
- 1 cup shredded monterrey jack $1.22
- 2-3 whole green onions $0.19
Instructions
- 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).
- 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.
- 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.
Cup of Yum
Notes
- **I made one half batch of this homemade red enchilada sauce to yield 1 cup.
Nutrition Information
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
% 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.