Chicken Enchilada Pasta
Chicken enchilada pasta could be the next big thing! The flavors of chicken enchilada pairs perfectly with pasta.
I never knew such a dish like this existed until my good friend, Suzie, sent it to me with the note that she makes it all the time for her family and they love it.
Considering Suz has soon-to-be four kids under the age of four (yes, you heard me right) and has time to make this AND her kids like it, I knew I had to try it.
Wow. WOW! Who knew that the flavors of chicken enchiladas would pair so perfectly with pasta. I mean, seriously, people, this was one of the most unique, delicious pasta dishes I’ve had in a long time.
It was just what I needed to change up pasta since we eat it so often and get tired of it the same ol’ way.
I had two 10-year old girls over at my house (being my Mommy’s Helpers – love that!) the night I made this and I could tell when they sat down to dinner they were extremely skeptical. However, that soon ended because each of them had thirds. Success.
This will definitely be making it into our dinner rotation when the standard pasta dishes are getting a little boring. My husband and I were fighting (I won!) over the leftovers the next day for lunch.
What to Serve With This
- Easy Brazilian Cheese Bread {Pao de Queijo}
- Fresh, seasonal fruit
- Steamed veggie or something like this Skillet Squash Medley
Chicken Enchilada Pasta
Ingredients
- 2-3 chicken breasts, cooked and cubed or shredded
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 medium onion, diced
- 1 red pepper, diced
- 1 (4-ounce) can diced green chilies
- ½ teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 cans (10-ounces each) green chili enchilada sauce, (I used mild)
- ⅔ cup red enchilada sauce, (I used mild)
- 1 can large black olives, cut in half
- 1 cup sour cream
- 1 ½ cups shredded cheese, I used sharp cheddar
- 16-20 oz. penne pasta, Depending on how “saucy” you want the pasta
Instructions
- Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
- Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
- Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!).
- Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Notes
Recommended Products
Recipe Source: adapted from my friend, Suzie
This is my MOST favorite meal ever! It is so easy and tastes so good. I’ve taken this meal to new moms and whenever someone needs a meal and everyone loves it.
Been making this for years. We really love it! One of those family go-to meals for us.
This would be even more awesome adapted to a skillet or dutch oven one pot dinner. I was wondering if you have a recommendation for the amount of liquid needed for a pound of pasta? I will be trying this as soon as I purchase the green enchilada sauce. I will try to post about the one pot experiment. As long as I don’t overdue the liquid, it should turn out fine. Reading the recipe has made me drool already.
Probably right in the range of five to six cups or so. It really depends on the brand of pasta and how long it needs to cook. Good luck! Sounds like a fun experiment.
Mel, I have had my eye on this recipe for a long time. This week I have a work potluck & have decided to take this dish- I’m so excited!. I’m planning to make the sauce, keep it separate from the pasta, and heat the sauce in a crockpot the next day then add the pasta to heat through. Do you think this would work or do you have a better idea? By the way, thank you-thank you-thank you- for all the wonderful recipes! I can read your blog & recipes all day.
I think that sounds like a great idea, Sofaia!
How long and at temp would you suggest?
I would just reheat on low or warm in your crockpot and keep an eye on it to make sure the sauce doesn’t burn. I haven’t tried it though so I can’t say for sure.
I made this for the second time. It is incredibly tasty and easy to make. If you have raw chicken, it will take about an hour to start and finish.
This was pretty easy and I had high hopes…but it was not well received by my kids. Hubby said it was okay. Won’t make again. Tip, though: go easy on the chili powder. I did less than half and it still had a little kick.
We love this pasta!
I make this all the time for the family, we love it! I always buy one of the cold roasted chicken usually southwest flavored when I plan for this meal makes it an easy dinner to get ready.
OMG….how can I even begin to thank you for such a terrific outcome? You know the feeling when you see your kids delight in eating, that they don’t dilly dally around at the table, fiddling with everything in sight except their food…and then asking for thirds (yes, not seconds, but thirds!!) This was delicious! Thank you for a wonderful recipe. I made this without the sour cream and cheese in one pot with the chicken….and kids L-O-V-E-D it!!! I made another pot for me, as I am a veggie and followed the recipe, again no sour cream, but yes, I did add the cheese!!! 😀 (Don’t get me wrong, I love sour cream, grew up on it as a staple! LOL) So yummy! Kids asked me if they could have it again tomorrow! After a long day, I was expecting to come home and have to cook for like 3 hours…but, that didn’t happen because it was MELSKITCHENCAFE.COM to the rescue!!!!! Thanks Mel!
I made this last night for my family of 4 (sans the red peppers and adding a can of black beans). It was so very, very good. My husband was skeptical but was ultimately won over by the flavors. My teens declared this a do-over-meal and my husband and I fought over the leftovers for lunch today. Thanks so much for the recipe!
Mel-
Any idea how much chicken you use? 11/2 cups, 2 cups? Thanks!
katz – I’ve never really measured but it’s probably around 2 cups or so.
Woops, I meant the “Sesame Noodles with Peanut Sauce.” It has been renamed the “Chicken Peanut Sauce” dish by my kids! 😉
This is another family favorite! I made it for the second time last night and it was gobbled up by all. We love enchiladas, but sometimes it’s a such a drag to make the actual enchilada…this is a perfect blend of flavor and speediness in the kitchen–which always makes this mom happy! Thanks, Mel. (We’ve added this to our list of loves: Smothered Pork Chops, Chicken with Peanut Sauce, and Poor Man’s Stroganauff!)
So after reading all the comments, I figured I couldn’t go wrong with this recipe. I’m so glad I made it! We loved it… And other than picking a few things out, my 5 year old even enjoyed it! I used light sour cream and costco canned chicken (didn’t plan enough ahead), and it was still great. We will totally make thi again! Like other readers, I should have probably halved it. It makes a lot! Thank so much!
Love this! Had 3 servings tonight!
Hi Darci – glad you are enjoying the recipes! Unfortunately, I don’t think this recipe would freeze very well, based on the dairy and pasta. However, it’s worth a try if you really want to test it out. Good luck if you do!
I just recently discovered your website & have already tried 2 recipes & have plans to try a multitude more. 🙂 This is one recipe I have made, and yummmm! It turned out very yummy, but made SOOO much more than I was anticipating! Would this recipe freeze well?
I love this! Love it. Crave it. Did I mention I love it!
I just cooked this and it was a nice change,very good and I even left out the green enchilada sauce(not by choice) I will add that next for sure!
Made this the other night and loved it. Earlier in the day I started your sweet and spicy chicken in the slow cooker and used that for the chicken. It was so good!
I just made this for dinner and It was amazing!! Thank you so much for putting it up.
I just made this recipe for the 2nd time and it is wonderful! The first time I left out the black olives (I ran out) and it was good but this time I included it and it really rounded out the flavor. Thank you for another fantastic recipe. 🙂
Made this tonight, and it was fantastic! Can’t wait to share the recipe with my friends at work!! I just made your spicy southwest chicken wraps last week, and they were awesome too! So glad I found your site! 🙂
This is sooooo good. I had it for lunch and then found myself standing at the fridge with my fork at 8pm lifting the lid on the leftovers…after I had well exceeded my calorie count for the day. Darn you Melanie…I thought I could only be tempted by chocolate!
Just a quick question…
Do you think substituting the sour cream for either greek yoghurt or plain whole milk yoghurt would work?
Thanks!
Ok this was just too delicious. My family loved it, esp. my 1 year old!!! Please make this! You won’t regret it. As perfect as this recipe is the only thing that id maybe change is add more red pepper.
Thank you for another wonderful recipe. We will be making this regularly.
Hi Mel, for the green chilli enchilada sauce can I use Herdez Salsa Verde or is that something different? I couldn’t find the green chilli enchilada sauce in my grocery store.
I just made this tonight. It was amazing. Everyone love it, even my kids. I was a little hesitant to try it but your recipes have always been so good. It was a hit I loved it too. I left out the red peppers and only used 1 can of green sauce (I didn’t realize it called for 2)so I added a little more red sauce. It will definately be added into our dinner rotation!!!
Hi there… I am new to your blog and made this for dinner tonight. It was truly delicious and the whole family enjoyed it! I’m looking forward to trying more of your recipes! Thanks!!
I have to admit–when I first saw this recipe I thought, “Uh…I think these are worlds that should not collide…” But I love Mexican food. And I have a family member who loves pasta, and because I’m the one doing all the cooking ’round here, I usually win–and we eat far more Mexican food than pasta! But I started thinking that this just might be the win/win I’ve been looking for. Well, I’m pleased to report that EVERYONE loved it, and we were all fighting for the leftovers. I had a friend over the next day for lunch and she was in love with it too. Adding this to my arsenal for good!
Reyna – well, I’m glad despite your allowable skepticism that you liked the finished product. I agree, I wondered if enchilada and pasta should ever go together but we ended up loving it as well (and it makes an appearance often on the dinner menu).
I made this for dinner last night everyone loved it. It got the do over vote, so that means it’s a keeper. Thanks for sharing! Have a great weekend!
Thanks, Martha! I love the remake vote!!
I made this and it was AMAZING! I left out the olives because sadly, I live with an olive-hater. And I used only red chile enchilada sauce because its’ my favorite (and I smuggled some back from my last trip to Texas in my suitcase ).
Also, in case anyone is wondering, I successfully halved the recipe to serve two.
Thanks for yet another perfect delicious recipe, Mel! 🙂
Christina – thanks for detailing your changes. Glad this was a hit for your party of two!
Made this one tonight. It was delicious! I helped myself to seconds- and am already looking forward to having the leftovers for lunch tomorrow and excited to share with co workers too! Thank you for a wonderful recipe!
Thanks, Heather! You are an awfully great co-worker to have, sounds like to me!
I’ve just recently found your blog and I love it! I have so many recipes bookmarked to try out. This was the first one I thought I would try, and am so glad I did. It is fabulous! My hubby was skeptical, but he really liked it too …even my pickiest eater liked it. Thanks so much for a great recipe!
Gia – I’m relieved that the first recipe you tried worked out so well! Thanks for letting me know.
This was soooo good! My kids and hubby really liked it. I had leftovers and had some friends over the next day—they loved it and wanted the recipe. Thanks again for another great dinner!
Chavah – glad your family liked this simple dish (and the neighbors, too!).
Looks great! 🙂 Can’t wait to try it!
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Jocelyn – isn't this recipe a gem? I'm glad that it worked out for your family…thanks for letting me know!
Melanie – this is a hidden little treasure of a recipe. I have tried a few others on your blog and you never seem to fail me. This is OUTSTANDING. My husband and son both think so as well. The only thing I did different was add 1 10 oz can of green and 1 10oz can red salsa. Just cause' I didn't see it called for two green. But it still came out great and loved the kick from the chili powder! THank you.
Gina – when I first read your comment I was worried because I was afraid you didn’t like but I was relieved to read further and see that you did. Thanks for letting me know!
This was delicious – even after I accidently poured in the whole can of red enchilada sauce instead of just 2/3 cup…! My husband said “PLEASE keep this recipe!!”
Rebekah – wow, whenever my husband says that, I know it’s a keeper. I’m glad that was the response with this one. Thanks for letting me know!
Hi Melanie
I made this the other night thinking this is not going to taste that great but OMG, it was DELICIOUS!!! My husband kept saying, wow, this is really good over and over again! I agree 100 percent. All of your recipes have been a success!
Traci Elizabeth – oooh, a pizza casserole sounds awesome. I’ll have to try that. I’m glad you liked this enchilada pasta…thanks for letting me know!