Chicken Enchilada Pasta
Chicken Enchilada Pasta combines the creamy comfort of pasta with the zesty flavors of enchiladas, creating an unforgettable dish that’s perfect for any occasion. This one-pot meal bursts with flavor and is quick to prepare, making it ideal for busy weeknights or family gatherings. With its vibrant colors and delightful taste, it’s sure to impress your loved ones and leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 2 cups short pasta (like penne)
- 1 cup shredded sharp cheddar cheese
- ¼ cup fresh cilantro, chopped
- 1 cup low-sodium chicken broth
- ½ cup sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken breasts seasoned with salt and pepper; cook until golden brown and fully cooked (6-7 minutes). Remove and set aside.
- In the same skillet, add diced onion and minced garlic; sauté until soft (3-4 minutes).
- Cook pasta according to package directions until al dente; drain and reserve half a cup of pasta water.
- Pour enchilada sauce and chicken broth into the skillet; bring to a simmer.
- Stir in cooked pasta and reserved pasta water as needed to coat evenly.
- Add shredded cheddar cheese on top; allow it to melt slightly before serving.
- Garnish with freshly chopped cilantro.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: - For added protein, consider incorporating black beans or corn. - Adjust the spice level by choosing mild or hot enchilada sauce based on preference. - Customize toppings with avocado slices or jalapeños for extra flavor.