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 tablespoon butter; 2 tablespoons masa corn flour; 1 cup chicken stock; ¼ cup cream; 1 teaspoon salt; ¼ teaspoon cumin; 1 tablespoon lime juice; 14 lb American cheese; ½ cup milk; 1 tablespoon corn oil; 1 lb cooked chicken; 1 medium red onion; 1 medium green bell pepper; 2 tablespoons pimientos, diced; 2 tablespoons green chilies, diced; 1 (15 ounce) can black beans; 2 cups cooked rigatoni pasta

Servings: persons

1 tablespoon butter
2 tablespoons masa corn flour
1 cup chicken stock
¼ cup cream
1 teaspoon salt
¼ teaspoon cumin
1 tablespoon lime juice
14 lb American cheese
½ cup milk
1 tablespoon corn oil
1 lb cooked chicken
1 medium red onion
1 medium green bell pepper
2 tablespoons pimientos, diced
2 tablespoons green chilies, diced
1 (15 ounce) can black beans
2 cups cooked rigatoni pasta

1
Enchilada Cheese Sauce:.
2
Combine all ingredients for Cheese Sauce in sauce pan.
3
Heat on low heat till cheese is fully melted and sauce is smooth.
4
Chicken Enchilada:.
5
Saute red onions, bell pepper, pimento, and green chilies.
6
Add black beans, fajita chicken, and enchilada cheese sauce.
7
Bring to boil.
8
Pour all ingredients over cooked pasta.
9
Garnish with Cheddar cheese, sour cream, green onions, sliced jalapenos, and toasted tortilla strips.

7289

kcal

Calories

543

Fat

123

Carbs

471

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 17 ingredients. The key ingredients include: 1 tablespoon butter, 2 tablespoons masa corn flour, 1 cup chicken stock, ¼ cup cream, 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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