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Chicken Enchilada Pasta
How Do You Make Chicken Enchilada Pasta?
- Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
- Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!
How Do You Cook the Chicken?
Salt and pepper both sides of your chicken breasts and heat your skillet over medium-high heat. Once hot, lightly grease with cooking spray or a drizzle of oil. Place chicken breasts in the pan and cook until the first side is nicely browned, 3 to 4 minutes. Flip chicken breasts and brown second side, 2 to 3 minutes.
What Temperature Do You Cook the Chicken To?
The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you’re cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
How Do You Shred the Chicken?
After the chicken is cooled for a few minutes I like to use two forks and pull the chicken apart until it is a shred-like look. If you are wanting to speed the process, using a hand mixer or blender does work; however you will want to make sure you don’t over shred the meat.
What Kind of Pasta is Best?
I like to use Penne pasta for this recipe. You are welcome to try other pastas that are thick and soak up the sauce for best results. Farfalle or shells are also a great substitution for this recipe.
Here are Some Toppings to Choose from:
- Avocado
- Cilantro
- Green Onions
- Lettuce
- Olives
- Tomatoes
- Shredded Cheese
- Salsa
- Sour Cream
Are You Looking For More Enchilada Recipes? Here are some!
- Skinny Chicken Enchiladas
- Buffalo Chicken Enchiladas
- Beefy Garlic Enchiladas
- Skinny Chipotle Black Bean and Turkey Enchiladas
- Ranch Chicken Enchiladas
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Chicken Enchilada Pasta
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
- 1/2 tsp. salt
- 2 tsp. chili powder
- 1 tsp. cumin
- 2 10 oz. cans green chili enchilada sauce
- 2/3 cups red enchilada sauce
- 2 cups shredded cheese
- 1 cup sour cream
- 1 pound Penne pasta
Toppings:
- Avocado
- Green Onions
- Black Olives
- Tomatoes
- Sour Cream
Instructions
- Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
- Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for dinner last night. YUMMY!!!!!!!!!! My husband asked if we could have it again next week.
I added smoked paprika instead do chili powder and added retried beans to the enchilada sauce. My family raved! The night before we had Chicken Parmesan with the same noodles. I kept all the leftover ingredients from my Parmesan meal separate in the fridge and the next day tried this new pasta dish by simply warming it in a skillet. Each of my family members has their opinion on our new meals but they were all unanimously thrilled over this recipe. Thanks
I would like recipes of all kinds .