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Chicken Enchilada Pasta Recipe

Chicken Enchilada Pasta Recipe

Photos of Chicken Enchilada Pasta Recipe

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



  • 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)
  • cupsred enchilada sauce
  • 2cupscheese,shredded
  • 1cupsour cream
  • 1lbpenne pasta

For Toppings:

  • avocado
  • green onions
  • black olives
  • tomatoes
  • sour cream


  1. 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.

  2. Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce.

  3. Stir in cheese until melted and sour cream right before serving. Add favorite toppings and enjoy!


  • 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
Want to share your experience making this Chicken Enchilada Pasta dish or have any tips to enhance the recipe? Join the discussion in the Recipe Sharing forum!

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