This Chicken Enchilada Pasta is quick, simple, and full of Mexican cuisine flavor. Whether you like Mexican food or not, you are going to love this pasta. All my picky eaters asked for seconds, so I consider this recipe a win.
We LOVED this Chicken Enchilada Pasta Recipe! The sauce is so flavorful and it makes some fabulous leftovers too.
My kids that are not Mexican food lovers even loved this one. It’s simple, quick, delicious, and the perfect meal for a busy night.
How to make Chicken Enchilada Pasta:
- Boil pasta according to package directions. While it’s cooking, chop onions and red pepper – that’s probably the most time-consuming part of this whole recipe!
- Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
- Add cooked chicken (this is a great recipe for using shredded rotisserie chicken), green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
- Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
- Drain pasta and return to pot. Pour sauce over pasta and mix well. Serve and garnish with your favorite toppings (these are our favorite pasta bowls). We love avocado, chopped olives, chopped cilantro, tomato, diced green onions, or a dollop of sour cream.
“I have so much time!” -No mom ever
Get My Meal Plans NOW!Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
Related recipe: love quick and easy pasta recipes? Try our 20-minute tuscan pasta!
What could I replace the sour cream in the pasta with?
You can’t really taste the sour cream in this recipe, but if you want to replace it, we would recommend using plain Greek yogurt. It is full of protein and fat free.
If you don’t want to use greek yogurt, you could also use buttermilk or heavy cream.
Chicken Enchilada Pasta Recipe
This Chicken Enchilada Pasta is quick, simple, and full of Mexican cuisine flavor. Whether you like Mexican food or not, you are going to love this pasta. All my picky eaters asked for seconds, so I consider this recipe a win.
Serving
Ingredients
- 8 ounces penne pasta
- 1 onion, diced
- 1 red bell pepper, diced
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic
- 3 boneless, skinless chicken breasts, cooked and shredded
- 4 ounces diced green chilis, 1 can
- 1 teaspoon cumin
- 2 teaspoon chili powder
- ½ teaspoon salt
- 20 ounces green enchilada sauce, 2 (10 ounce cans)
- ⅔ cup red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 2 avocados, diced, optional topping
- 2 tomatoes, diced, optional topping
- 3 green onions, sliced, optional topping
- ½ cup sour cream, optional topping
Equipment
Instructions
- Boil pasta according to package directions. While it's cooking, chop onions and red pepper.
- Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
- Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
- Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
- Drain pasta and return to pot. Pour sauce over pasta and mix well.
- Serve and garnish with your favorite toppings.
- We love avocado, tomato, green onion, and sour cream.
Notes
This pasta tastes really great with a fresh green salad or a few of our other Mexican-inspired dishes.
Nutrition
Calories: 691 kcal · Carbohydrates: 52 g · Protein: 32 g · Fat: 41 g · Saturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 106 mg · Sodium: 1596 mg · Potassium: 963 mg · Fiber: 10 g · Sugar: 14 g · Vitamin A: 2836 IU · Vitamin C: 50 mg · Calcium: 382 mg · Iron: 3 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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Jenn
This makes 4-5 servings. Thanks!
Stephanie
I have never tried it without sour cream. I couldn't really taste it in the sauce, but if you were to take it out I would replace it with some sort of cream so you end up with the right texture. You could even use a little milk so your sauce turns nice and creamy. Let us know how it goes!