Chicken Enchilada Pasta Recipe

Name: Chicken Enchilada Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package penne pasta, or to taste; 2 tablespoons olive oil; 1 onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 2 cooked chicken breasts, shredded, or more to taste; 2 (10 ounce) cans green enchilada sauce; 2/3 cup red enchilada sauce; 1 (4 ounce) can diced green chiles; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 2 cups shredded Colby-Monterey Jack cheese; 1 cup sour cream

Servings: persons

1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
2/3 cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

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.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (16 ounce) package penne pasta, or to taste, 2 tablespoons olive oil, 1 onion, diced, 1 red bell pepper, diced, and more.

Yes, Chicken Enchilada Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Pasta

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