Chicken Enchilada Pasta recipe
All Recipes Best Recipe World Cuisine Recipes Latin American Mexican
Ingredients
-
1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream
Nutrition Info
-
557.9 calories
carbohydrate: 53.7 g
cholesterol: 76.1 mg
fat: 28.4 g
fiber: 4.5 g
protein: 24.7 g
saturatedFat: 15.2 g
servingSize: -
sodium: 685.6 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -
Directions Chicken Enchilada Pasta
Directions
-
Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion, saute until fragrant and softened, another 3 to 5 minutes.
Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture, bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
Reduce heat to low and stir sour cream into enchilada mixture, cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.