For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the enchilada sauce mixture. You can substitute rotisserie chicken for the cooked chicken breasts to save time. Feel free to use your favorite type of cheese in place of Colby-Monterey Jack. Cheddar, pepper jack, or a Mexican blend would all work well. This dish can be assembled ahead of time and baked later. Just cover the dish with foil and refrigerate until ready to bake. Add an extra 10-15 minutes to the baking time if baking from cold.
Chicken Enchilada Pasta
-
PREP TIME25 mins
-
COOK TIME30 mins
-
TOTAL TIME55 mins
-
SERVING8 People
-
VIEWS151
This Chicken Enchilada Pasta transforms the classic enchilada flavors into a comforting and satisfying pasta dish. Tender penne is enveloped in a creamy, cheesy enchilada sauce, studded with shredded chicken and vibrant Southwestern spices. It's a quick and easy weeknight meal that's sure to become a family favorite.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate54 g
-
Cholesterol76 mg
-
Fiber5 g
-
Protein25 g
-
Saturated Fat15 g
-
Sodium686 mg
-
Sugar4 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add penne pasta and cook, stirring occasionally, until al dente, about 11 minutes. Drain and return pasta to the pot.
02
StepWhile the pasta is cooking, heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add diced onion and sauté until softened, about 5 minutes. Stir in diced red bell pepper and minced garlic; sauté until fragrant, about 3 minutes.
03
StepAdd shredded chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt to the skillet. Bring to a simmer, then reduce heat to low and simmer for 8-10 minutes, allowing the flavors to meld.
04
StepStir in shredded Colby-Monterey Jack cheese until melted and smooth, about 2-3 minutes.
05
StepReduce heat to low and stir in sour cream until heated through, being careful not to boil, about 1 minute.
06
StepPour the enchilada sauce mixture over the cooked penne pasta and toss to coat evenly. Transfer the mixture to a baking dish. Sprinkle with extra cheese if desired.
07
StepBake in preheated oven for 15-20 minutes. Remove from oven and let cool slightly.
08
StepGarnish with your favorite toppings such as sliced avocado, chopped green onion, black olives, and diced tomatoes before serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Mathilde Huels
Jun 23, 2025The sauce is incredibly flavorful, I will definitely be making this again.
Oleta Stanton
Jun 22, 2025So easy and quick to make, perfect for a busy weeknight.
Orval Bins
May 4, 2025Next time, I'll try adding a little bit of cream cheese to the sauce for extra richness.
Eusebio Legros
Aug 13, 2024Amazing recipe! Thank you for sharing.
Skyla Roberts
Jun 6, 2024I halved the recipe and it was the perfect amount for two people.
Wallace Wilkinson
Apr 16, 2024I used rotisserie chicken to save time, and it worked out great!
Elissa Moen
Feb 14, 2024This was a huge hit with my family! Even my picky eaters loved it.
Bernie Graham
Jan 1, 2024I added a can of corn and it was delicious!