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!

Chicken Enchilada Pasta

A yummy spin on two classics! It is so easy and delicious!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 5
Calories 485kcal


  • 3 boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 2 garlic cloves minced
  • 1 medium onion diced
  • 1 medium red pepper diced
  • 4 ounces diced green chilies
  • 1/2 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 20 ounces green chili enchilada sauce
  • 2/3 cup red enchilada sauce
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • penne pasta


  • Cook chicken, drain, and shred (you could use a rotisserie chicken to make it even easier).
  • While chicken is cooking, boil pasta according to package and chop the veggies.
  • 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.
  • Drain pasta & return to pot. Pour sauce over pasta and stir well to evenly coat pasta.
  • Serve warm and garnish with avocado, tomato, green onion, and a dollop of sour cream.


Calories: 485kcal | Carbohydrates: 21g | Protein: 29g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 1900mg | Potassium: 496mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2744IU | Vitamin C: 39mg | Calcium: 392mg | Iron: 2mg
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(recipe from: Pearls, Handcuffs and Happy Hour)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner, pasta

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  1. Jenna


    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!

    1. 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. Jenna

    Do you live by a Trader Joe's?, they have the best in my opinion.

  3. Chasetity

    what brand is a good green enchilada sauce?

  4. 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.

  5. kitchen flavours

    Looks delicious! My family would love this!

  6. Vicky

    My mouth is watering, I can't wait to try this! Love your new look!

  7. Deauna

    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.

    1. Deanna

      I use Greek yogurt in place of sour cream for many recipes.

  8. 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!

  9. 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..

  10. Circus Mum

    This looks delicious, I'll be making this over the bank holiday weekend!

  11. Debbie

    Oh my goodness this was so amazing!!! Thank you for sharing!

  12. 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 I said, I can eat spicy food but this was over the top for even me!!

  13. Cara

    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!!!

  14. 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!

  15. 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.

  16. Liz

    Love this recipe. Thank you.

  17. Dolores Jones

    Love recepe must try.

  18. Faith

    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!

  19. 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 :)

  20. Tamera


    Hey! I am a great fan on of your site, and have made many recipes you post! Here is my question that I hope you can answer quickly.... I love the enchilada chicken pasta recipe. I have a good friend having surgery, and I would love me to bring her family a prepared meal they can reheat when ready. So, if I made this entree completely through the sour cream, could I pour it into a metal pan and instruct them to reheat it at 350 degrees covered for maybe 30 minutes without the sour cream cheese sauce curdling? Any suggestions, or do you not recommend this for an oven reheating? I am hoping this is a recipe that would work the day after, but I don't want something that WOULDN'T work! Thanks for any help you can give me!

  21. Phallin @ Cottage Homestead

    This looks absolutely amazing, cannot wait to try this! I have it pinned for menu planning!!! Thanks for sharing! :)

  22. Faye Richmond

    Can you make beef and not chicken in Enchilada Pasta?

  23. Cindy

    How many cups of Red Enchilada Sauce?
    It's blank...
    Looks Delish!!!????

  24. Carrie


    It was so good. I did not put red bell pepper or green enchilada sauce because I accidently bought green salsa. I will try that next time.