
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.
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)
- â…”cupsred enchilada sauce
- 2cupscheese,shredded
- 1cupsour cream
- 1lbpenne pasta
For 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.
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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:Â 767.13kcal
- Fat:Â 36.57g
- Saturated Fat:Â 16.13g
- Trans Fat:Â 0.61g
- Monounsaturated Fat:Â 12.48g
- Polyunsaturated Fat:Â 3.74g
- Carbohydrates:Â 67.62g
- Fiber:Â 4.94g
- Sugar:Â 7.48g
- Protein:Â 41.07g
- Cholesterol:Â 120.49mg
- Sodium:Â 871.95mg
- Calcium:Â 396.69mg
- Potassium:Â 644.05mg
- Iron:Â 3.23mg
- Vitamin A: 260.23µg
- Vitamin C:Â 79.14mg
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