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.
Chicken Enchilada Pasta
- 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
- 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.
Recipe Source: adapted from my friend, Suzie