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
We loved this recipe!!! I make the same sort of thing called pizza casserole, with penne, tomato sauce and pizza toppings!! Great recipe! Thanks!
Hey Jenn – glad to hear it passed the picky child test!! That’s never a bad thing.
It passed the pickiest child test in my house tonight! It made a ton (I probably should have halved the recipe).
Katy – thanks for letting me know you liked it (and your husband too, hooray!).
We tried this last night and both really enjoyed it. My husband even commented that he liked it (that’s pretty huge around here).
Thanks!
Anonymous – glad you liked this. Hope you were able have some as leftovers since you are right, it does make a lot!
Staci – thanks for your comment. I’m excited you liked this meal, too!
I made this last night and now eating the leftovers. It is SO good!! This will be one of my regulars!
We made this tonight and loved loved it. So yummy, who would have thought of enchilada pasta! It does make a ton though
Hey Lynn – I’m glad that this was a hit with your family. I love it when my husband utters those words of dinner being a keeper! Thanks for letting me know.
This was dinner tonight, everyone loved it!!! My husband said it is a keeper. So it goes in my recipe book!!! Thanks…
Leisel – talk about some major winging it on this recipe. I’m quite impressed! Thanks for all the detail. I’m glad your kids ate it and you can definitely claim your revision as your own unique recipe!
Melanie- – – We loved it! Well, I should say the kids loved the recipe I came up with any ways. I told you it was a crazy day. I went to the pantry to grab my red enchilada sauce and I had none. Talk about your poor mother hubbard! So I ran to the freezer just hoping that I had some frozen homemade red enchilada sauce. I grabbed a red bag of something and started defrosting it,just hoping that it was enchilada sauce and not sweet and sour sauce. Oh yeah, it was what I needed. So then I ran back to the pantry to grab the green enchilada sauce and . . . you guessed it. . .had none. So I grabbed a perfect substitute- cream of mushroom soup! Oh come on, you would have come to the same conclusion if you were in my situation. Long story short, I also didn’t have the red bell pepper and I totally forgot to add the cheese and sour cream until after it was served and the kids had already eaten half! So if that counts as “your” recipe than it was excellent. Either way any recipe that can work around a few minor adjustments is a great recipe in my book! Thanks again for a great last minute idea!!!!!
tabchoirfam – yes, it is 2 cans green enchilada sauce and 2/3 cup red sauce.
Melanie – glad the recipe pleased the kiddo – that’s sometimes the most important part, right? Thanks for letting me know!
Leisel – you are funny…so I’m dying to know what you thought. You better let me know either way!
Just checking – is it 2 whole cans of green enchilada sauce and 2/3 cup of the red sauce? Thanks!
We ate this tonight for dinner and it’s so yummy. My four year old scarfed it down and kept saying how much he liked it. Thanks for sharing!
Forgive me for being a little bit skeptical. . . but are you sure??? It just doesn’t sound right. I think I would have to turn this one down, but I’ve been playing all day(making some awesome cold process soap-no less) , don’t have my dishes done, and have nothing for dinner, so enchilda pasta it is!!! I’ll let you know what my crew of 8 thinks of it! They are the ultimate judges!!
I love your blog and have tried many of your recipes. My favorite being sweet and sour chicken. I saw this yesterday and knew I had to try it. I made it last night for dinner and wow it was amazing and my kids loved it. THanks for sharing all your great recipes!! Jessie
D – did you try it? Hope you and the hubby liked it.
Romney Family – thanks for letting me know you liked this. I’m glad it was a hit with your family.
Jordan – I think the addition of black beans to this sounds absolutely fantastic! Then it would be even more enchilada-ish! Thanks for letting me know.
Whitney R. – thanks for your sweet comment(s)! I’m glad you tried this and liked it. Thanks so much for letting me know! I love to hear when people have the same food “style” as me – makes me feel like I have friends everywhere!
this is so fun, what a great spin on pasta!
oooooooo suzie we love you !!!!!!!!!!!!!!!!!
I know…being on Mel’s blog is kinda like being on the Oprah sofa !
Yea……….i’m going to try this……….
Another one to go on the menu! This looks delicious!
Ok, I made this for dinner tonight & my family loved it! Thanks for sharing, it will be in my dinner arsenal. 🙂
Whitney R.
Sweet! We are making this tonight since I am in a pasta mood but DH is never in a pasta mood. He is always in a mexican food mood though so this is perfect and will make both of us happy! Thanks!
This looks really good! The enchilada and pasta combo is definitely unique!
Okay…this is why you are the bomb at food blogging. I read the title and thought…no way would my hubbs eat that, closed the window, then thought “hmm, I wonder if she can talk me into making it”. Guess what? Success on your part! It is now on my menu. You are amazing at making my mouth water!
Yummy! Two of my favorite things…Mexican food and pasta!!
Looks and sounds delicious!
We made this for dinner tonight and OMG! It was so good! We omitted the olives (because my dad is not a fan) and added black beans. Yummy. I LOVE your blog and have loved everything I’ve tried. Keep them coming!
Sounds yummy! I am going to make this for dinner tomorrow.
I can’t wait to try this! These are all of my “standard” ingredients and it will be so fun to do something new with them! Thanks! I’ll let you know what we think!
This sounds so easy and it looks full of flavor!
Hi Melanie!
I just love your sweet & down to earth food blog. I have enjoyed several of your recipes- we cook in the same style, comforting & family friendly! I have shared your site with many of my friends too. This looks so yummy, I will be making this recipe tonight! I was actually going to make a mexican casserole but I didn’t have enough tortillas BUT I have penne pasta, yay!! Thanks Suzie!
Whitney R.
(mom of three)
I feel so blessed Mel – that I made your blog!!
Oh yum, that looks soooo good, especially on a cold day like today!
This looks so great! We make chicken enchiladas all the time so this would be a nice switch.
Wow! What an unusual combination. It looks really delicious though 🙂 I may have to give this a try.
okay I’m hungry and this looks good! I love enchiladas.
glad you won the leftovers, melanie–this is definitely a dish for which I’d put up the fisticuffs.
Looks scrumptious, Mel! Can’t wait to try it…
Looks delish!! thanks!
This sounds so good!
Can’t wait to try this one! It seems like a good change-up when I don’t feel like filling tortilla shells.
What a great way to enjoy chicken enchilada flavours!
Wow, I’ve never heard of it before either but it sounds so good. Can’t wait to try it!
Who would have thought? This looks great. I really need to try this one out!
So, I make my shopping trips weekly and take my weekly menu to the grocery store with me on Mondays. I ALWAYS pull up this blog to pick almost all of my meals, and was so excited this morning when I got on and saw another recipe to try!! This looks SO GOOD and already want to eat it (it’s 7:35 a.m.!). Thanks Melanie!