Chicken Enchilada Pasta
Get all the flavors of a loaded enchilada in a delicious pasta dish!
I have an dilemma in that I really enjoy enchilada flavor but I don’t always care for enchiladas. I am not a fan of soggy tortillas and that’s kind of what enchiladas end up being. I really love chicken enchiladas with green enchilada sauce so I was stoked for a chicken enchilada pasta recipe. All the flavors of the enchiladas are there but it’s pasta (LOVE) and not soggy tortillas. And it keeps better for leftovers to reheat. You can do whatever toppings you want, but we went with tomato, green onion, avocado, black olives, and sour cream.
What You Need:
3 boneless, skinless chicken breasts, cooked and shredded
1 lb. penne pasta
2 Tbsp. olive oil
1 medium onion, diced
2 cloves minced garlic
1 red bell pepper, diced
1 can (4 oz.) diced green chillies
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
2 cans (10 oz. each) green enchilada sauce
2/3 cup red enchilada sauce
2 cups shredded cheddar cheese
1 cup sour cream
Toppings: Diced roma tomatoes, diced avocado, green onions, black olives, sour cream (all optional)
Directions:
Cook the penne pasta according to package directions in salted boiling water. Drain and set aside.
In a large skillet, heat 2 Tbsp. olive oil over medium high heat and cook onion until softened.
Add garlic cloves and red bell pepper. Cook for a couple more minutes.
Add chicken, green chillies, chili powder, cumin, salt, green enchilada sauce, and red enchilada sauces. Heat through.
Add cooked pasta and then stir in shredded cheddar cheese until melted.
Add sour cream right before serving. Serve topped with desired toppings!
Recipe from The Recipe Critic