How To Make Chicken Enchilada Pasta
For a flavorful one-pan meal, try this chicken enchilada pasta. This tex mex dish is full of beautiful flavors and can be done in 30 minutes.
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Serves:
Ingredients
- 3chicken breasts,cooked & shredded
- 2tbspolive oil
- 2clovesgarlic,minced
- 1mediumonion,diced
- 1red pepper,diced
- 1cangreen chiles,(4 oz), diced
- ½tspsalt
- 2tspchili powder
- 1tspcumin
- 2cangreen chili enchilada sauce,(10 oz)
- ⅔cupsred enchilada sauce
- 2cupscheese,shredded
- 1cupsour cream
- 1lbpenne pasta
For Toppings:
- avocado
- green onions
- black olives
- tomatoes
- sour cream
Instructions
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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.
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Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce.
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Stir in cheese until melted and sour cream right before serving. Add favorite toppings and enjoy!
Nutrition
- Calories: 767.13kcal
- Fat: 36.57g
- Saturated Fat: 16.13g
- Trans Fat: 0.61g
- Monounsaturated Fat: 12.48g
- Polyunsaturated Fat: 3.74g
- Carbohydrates: 67.62g
- Fiber: 4.94g
- Sugar: 7.48g
- Protein: 41.07g
- Cholesterol: 120.49mg
- Sodium: 871.95mg
- Calcium: 396.69mg
- Potassium: 644.05mg
- Iron: 3.23mg
- Vitamin A: 260.23µg
- Vitamin C: 79.14mg
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