Chicken Enchilada Pasta Recipe

Name: Chicken Enchilada Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Thin Spaghetti; 4 whole Chicken Tenders; 1/2 teaspoons Salt, Divided; 2 Tablespoons Olive Oil, Divided; 1/2 whole Onion; 1 whole Jalapeno; 2 cloves Garlic; 1/2 teaspoons Cumin; 1 teaspoon Chili Powder; 1/2 cups Red Enchilada Sauce; 1 can (4 Oz. Size) Diced Green Chiles; 3/4 cups Salsa Verde; 1/2 cups Sour Cream, Plus More For Garnish; 1 cup Shredded Cheddar Cheese; 1 whole Tomato, Diced For Garnish; 2 whole Green Onions, Diced For Garnish

Servings: persons

1/2 pounds Thin Spaghetti
4 whole Chicken Tenders
1/2 teaspoons Salt, Divided
2 Tablespoons Olive Oil, Divided
1/2 whole Onion
1 whole Jalapeno
2 cloves Garlic
1/2 teaspoons Cumin
1 teaspoon Chili Powder
1/2 cups Red Enchilada Sauce
1 can (4 Oz. Size) Diced Green Chiles
3/4 cups Salsa Verde
1/2 cups Sour Cream, Plus More For Garnish
1 cup Shredded Cheddar Cheese
1 whole Tomato, Diced For Garnish
2 whole Green Onions, Diced For Garnish

1
Cook spaghetti until tender.
2
Cube chicken and season with 1/4 teaspoon salt.
3
Heat 1 tablespoon of oil in a Dutch oven.
4
Cook chicken until done, remove and set aside.
5
Dice onion.
6
Remove seeds from jalapeno and dice.
7
Mince garlic.
8
In same pan that chicken was cooked in, add the remaining 1 tablespoon of oil and cook onion, jalepenos and garlic until tender (4-5 minutes).
9
In a small bowl, measure out the remaining salt, cumin and chili powder.
10
Add enchilada sauce, diced green chilis, salsa verde, and the seasonings to the Dutch oven.
11
Cook until it begins to simmer.
12
Add chicken and simmer for 5 minutes.
13
Add sour cream and cheese to the pot.
14
Stir until cheese melts.
15
Drain pasta and add to the sauce.
16
Serve pasta with a dollop of sour cream, some diced tomatoes and green onion.
17
(Recipe from Lets Dish blog, who adapted it from Mels Kitchen Cafe.)

437

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 16 ingredients. The key ingredients include: 1/2 pounds Thin Spaghetti, 4 whole Chicken Tenders, 1/2 teaspoons Salt, Divided, 2 Tablespoons Olive Oil, Divided, 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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