Description
A delicious and easy-to-make Chicken Enchilada Pasta recipe that combines the flavors of enchiladas with creamy pasta, topped with cheese and fresh herbs.
Ingredients
Scale
Pasta:
- 12 oz penne or rotini pasta
Chicken Enchilada Mixture:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can diced tomatoes (with green chilies, undrained)
- 1 cup sour cream
- 1 ½ cups shredded Mexican blend cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Garnish:
- Chopped fresh cilantro
- Sliced green onions
Instructions
- Cook the Pasta: Cook pasta until al dente, drain, and set aside.
- Prepare the Chicken Enchilada Mixture: Sauté onion in olive oil until softened. Add garlic, chicken, enchilada sauce, diced tomatoes, spices, salt, and pepper. Simmer to blend flavors.
- Combine and Serve: Stir in sour cream and cheese until creamy. Add pasta, heat through. Garnish with cilantro and green onions.
Notes
- You can substitute sour cream with Greek yogurt for a lighter version.
- Use spicy enchilada sauce for extra heat or top with crushed tortilla chips for crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
