Description
A delicious and easy-to-make Chicken Enchilada Pasta recipe that combines the flavors of enchiladas with pasta for a satisfying meal. This one-pot dish is perfect for a quick weeknight dinner.
Ingredients
Scale
Penne Pasta:
- 12 oz penne pasta
Chicken Mixture:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with green chilies, undrained
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Garnish:
- Fresh cilantro, chopped, for garnish
- Sliced green onions, optional for garnish
Instructions
- Cook the Penne Pasta: Cook the penne pasta according to package directions. Drain and set aside.
- Sauté Chicken: In a skillet, heat olive oil and cook chicken until browned. Remove and set aside.
- Cook Onion and Garlic: Sauté onion until softened, then add garlic and cook briefly.
- Combine Ingredients: Return chicken to the skillet, add enchilada sauce, diced tomatoes, chili powder, and cumin. Simmer.
- Finish Dish: Reduce heat, stir in sour cream, add cooked pasta, and mix well. Top with cheeses and cover to melt. Serve hot, garnished with cilantro and green onions.
Notes
- You can substitute rotisserie chicken to save time.
- Adjust spice level by choosing mild or hot enchilada sauce.
- Add black beans or corn for extra texture and flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
