Description
A delicious twist on traditional enchiladas, this Chicken Enchilada Pasta combines tender chicken, flavorful enchilada sauce, and gooey cheese for a comforting and satisfying meal.
Ingredients
Units
Scale
Main Ingredients:
- 1 (16 ounce) package penne pasta
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cooked chicken breasts, shredded
- 2 (10 ounce) cans green enchilada sauce
- 2/3 cup red enchilada sauce
- 1 (4 ounce) can diced green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cups shredded Colby-Monterey Jack cheese
- 1 cup sour cream
Instructions
- Cook Pasta: Cook penne pasta according to package instructions; drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic; sauté until softened.
- Add Chicken & Sauces: Stir in shredded chicken, green enchilada sauce, red enchilada sauce, green chiles, chili powder, cumin, and salt. Simmer for a few minutes.
- Combine Pasta & Sauce: Add cooked pasta to the skillet; stir to coat with the sauce mixture.
- Top & Bake: Sprinkle shredded cheese on top and bake in a preheated oven until cheese is melted and bubbly.
- Serve: Serve hot with a dollop of sour cream on top.
Notes
- You can customize this dish by adding black beans, corn, or your favorite veggies.
- If you prefer a spicier dish, add some diced jalapeños or a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg