Chicken Enchilada Pasta

Chicken Enchilada Pasta

Lori Bachner Carey

"I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream."
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Ingredients

55 m servings 558 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
  2. Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
  3. Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
  4. Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 8
  1. 13 Ratings

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Most helpful positive review

Did it for a competition and did an amazing job

Most helpful critical review

We liked this recipe and would do it again. It had a milder flavor than we thought it would have with the Chiles and Enchilada sauces. Took longer than 55 minutes to prep and cook. Also expens...

Most helpful
Most positive
Least positive
Newest

Did it for a competition and did an amazing job

This is, by far, the best pasta dish I have ever made. My children had seconds!!!!! We love chicken enchiladas and pasta so I though, "why not? worst that's gonna happen is I'll never make it ag...

Took longer than expected but it was worth every minute! This is definitely a must try!!!

Great! I used extra green chili I had made yesterday that was a bit too hot for stew in place of the enchilada sauce, and skimped on the cheese and sour cream to lighten it up some, and it was s...

I cooked the chicken in adobo seasoning (my go to seasoning for Hispanic dishes), fresh squeezed lime juice, and cilantro, shredding it in the pan as it cooked, and added some cilantro to the sa...

We liked this recipe and would do it again. It had a milder flavor than we thought it would have with the Chiles and Enchilada sauces. Took longer than 55 minutes to prep and cook. Also expens...

Great recipe, added black beans at the same time the chicken was added. Topped off with green onions and sliced avocado. Will be making again!

This was really tasty. Did it exactly to the recipe and loved it. Took the leftovers for lunch the next day and it was just as good.

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