Chicken Enchilada Pasta

We are a split family when it comes to dinner choices.  My daughter, if she had a choice, would have spaghetti every night… and I would choose to have Mexican every night… and my husband and son will eat just about anything.

This meal is the best of pasta and Mexican.  It is DELICIOUS!  I had my doubts… but let me tell you, everyone in my family LOVED this meal!

5.0 from 1 reviews
Chicken Enchilada Pasta
 
A yummy spin on two classics! It is so easy and delicious!
Recipe type: Dinner
Ingredients
  • 2-3 chicken breasts, cooked and shredded
  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 medium red pepper, diced
  • 1 (4 oz) can diced green chilies
  • ½ tsp. salt
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 (10 oz.) cans green chili enchilada sauce
  • ⅔ cup red enchilada sauce
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • penne pasta
Instructions
  1. Cook chicken, drain, and shred (you could use a rotisserie chicken to make it even easier).
  2. While chicken is cooking, boil pasta according to package and chop the veggies.
  3. Heat the olive oil in a deep skillet over medium-low heat. When oil is hot enough, add onions and cook them for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes. Next, add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. After you let it simmer, add cheese and stir until the cheese is melted and heated through. Next, add in the sour cream and cook on low heat to avoid the sour cream curdling. Stir until sour cream is well mixed and heated through.
  4. Drain pasta & return to pot. Pour sauce over pasta and stir well to evenly coat pasta.
  5. Serve warm and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Enjoy!
(recipe from: Pearls, Handcuffs and Happy Hour)


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Comments

  1. Jenna

    Hi!

    I have been following your website for quite a while now and have tried many of your recipes with fantastic results, but I was wondering what is enchilada sauce? I’ve looked everywhere at my local supermarket and couldn’t find it anywhere! Thanks!

    • Patti M

      enchilada sauce is in the mexican food isle, usually right next to the salsa and taco shells. it usually comes in a can and is avail in a red or green variety. at my store, they are usually on the top shelf. good luck!

  2. Nikki

    This looks AMAZING! I love that I can just scoop out some of the sauce before adding cheese for my son, he’s lactose intolerant.

  3. This looks like a great recipe, but I”m wondering what I can substitute in place of sour cream and enchilada sauce (two of the ingredients I really don’t like). Salsa? Hmm… I’ll let you know what I decide.

  4. Kristi

    I saw this last night, just in time! I had all of the ingredients on hand, so I gave it a shot. After a long day of work, baseball games, practices, and boy scouts, it was late by the time I got started. In my hurry, I totally forgot to mix in the cheese and sour cream! So I just tossed in the cheese and stirred it in, and skipped the sour cream. Despite my mistakes, my 4 kids and my husband loved it! Will definately be adding this to my recipe book! Thanks!

  5. JaNell

    I made this for dinner tonight. It was so good, my husband & I could not stop eating it. Cannot wait to make it for company..

  6. Sandy

    This was SO spicy, no one in my family could finish it!! I even left out the chili powder because I had a hunch. I used all mild enchilada sauces. and green chili peppers….as I said, I can eat spicy food but this was over the top for even me!!

  7. Hold up. Did Chef in Training just post one of my recipes?? I die. So glad you liked it! It’s Mr. Spouse’s favorite meal!!!! Your picture makes my mouth water…SO much more appetizing than mine! HA!!!

  8. Linda

    This is by far my fav so far! I actually made the chicken and sauce (without the cheese and sour cream) in the crock pot and it came out great. I just had to come home shred the chicken and then add it back to the sauce to add the cheese and sour cream. It came out great!

  9. Brytenie

    I’ve made this a few times now and it always turns out delicious! Today I followed a previous poster though and made it in the crock pot and it was SO much easier! I left out the oil and just put all the ingredients, minus the cheese, sour cream and pasta, in with some raw chicken breasts and let it cook on low for 7 hours then shredded the chicken and put it back in the pot til dinner time. When we were ready to eat I added the cheese, sour cream and cooked pasta and stirred it up. Yum! It was a little watery so next time I may do 4 breasts instead of 3 and def up the veggies a bit but other than that I was very pleased at how well it came out considering how little effort I put it.

  10. Yum!! I just pinned this. I can see this turning into a pregnancy craving in the near future (that is if this stupid nausea would quit interfering with my cravings lol). I’ve been craving a lot of Mexican foods with this pregnancy. :-) This sounds delicious!

  11. Barb Szymanski

    Love this recipe..a friend of mine posted something she tried, she said it was easy and she had all the ingredients in her house.. Every Thursday night I try something different from you sight..I added black beans and that’s the only thing I changed..Had it for lunch every day this weekend..yummy thanks for something different yet easy :)