Your family is going to love this Chicken Enchilada Pasta, and you are going to love how easy it is to prepare. Based on the name of this blog, you probably assume that I love to cook. Well I do, but I can’t be expected to create labor intensive meals everyday of the week…and neither should you! Sometimes we need a really simple meal…..
that is satisfying and ready in about 30 minutes! This is that meal.
Anyone can boil water and cook pasta, right? I used Rigatoni pasta because they are the shape of enchiladas. Seriously, that’s how my mind works. 😉 You can use any shape pasta that you have on hand.
How to make Chicken Enchilada Pasta:
So… cook your pasta. While your pasta is cooking, heat the oil in a large skillet. Add the onion and cook until soft, about 3 minutes…..
Add the minced garlic, stir and cook for an additional minute. Pour in the enchilada sauce {homemade or purchased}…..
Stir in the sour cream/yogurt and add the chicken…..
Any cooked, shredded chicken will work {leftover and rotisserie are perfect}. Stir to combine and add the drained pasta {don’t forget to reserve at least 1 cup of pasta water}…..
If your enchilada sauce is really thick, you are going to want to thin it out by adding the reserved pasta water 1/4 cup at a time until you reach the desired consistency. You want the sauce to coat the pasta, but not turn it into soup. 😉
Sprinkle grated cheese over the entire mixture…..
Reduce heat to LOW, and cover…..
Heat until cheese melts and mixture is bubbly…..
Serve with sour cream/yogurt, sliced olives, and green onions…..
No oven to preheat, it all comes together right on top of the stove! That is a perfect weeknight meal in my book.
Some additional Enchilada recipes for you to try:
Simple Chicken Enchiladas Verdes
Enjoy!!
Chicken Enchilada Pasta
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 large clove garlic (minced)
- 2 cups enchilada sauce (homemade or store bought)
- 1/4 cup Greek yogurt (I used Fage)
- 2 cups shredded, cooked chicken (rotisserie is perfect)
- 8 ounces rigattoni pasta, cooked and drained (reserve 1 cup of pasta water)
- 1 cup shredded sharp cheddar cheese
- sour cream/yogurt, sliced olives, diced green onions (to garnish)
Instructions
- Cook pasta and drain, reserving 1 cup of water.
- Heat oil in a large skillet. Add the onion and cook until soft, about 3 minutes.
- Add garlic, stir and cook for one minute.
- Add enchilada sauce and stir in yogurt/sour cream.
- Add the chicken and stir to combine.
- Add drained pasta and stir to coat. If sauce is too thick, add the reserved pasta water 1/4 cup at a time.
- Sprinkle cheese over pasta mixtures, cover and reduce heat to LOW. Heat until cheese is melted and mixture is bubbly.
- Serve with sour cream/yogurt, sliced olives, and green onions.
Lisa, this is the first time I visit your blog. Beautiful recipes, and your chicken enchillada pasta looks superbly delicious! Pinned!
Thank you so much Hadia!! Welcome. 🙂