Chicken Enchilada Pasta

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This Chicken Enchilada Pasta recipe looks so good, I can’t wait to try it!

Chicken Enchilada Pasta
Source: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2-3 chicken breasts, cooked & shredded
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 {4 oz.} can diced green chiles
  • ½ tsp. salt
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 {10 oz.} cans green chili enchilada sauce
  • ⅔ cups red enchilada sauce
  • 2 cups shredded cheese { or colby & monterrey jack}
  • 1 cup sour cream
  • Penne pasta
  • Optional:
  • Avocado
  • Green Onions
  • Black Olives
  • Tomatoes
  • Sour Cream
Instructions
  1. Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies.
  2. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.
  3. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
  4. Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
  5. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Thanks Six Sisters Stuff for the recipe and image.

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