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.
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.
Here are my Chicken Enchiladas…..
and Shredded Beef Enchiladas…..
just in case you are looking for something a bit more authentic.
Enjoy!!
Chicken Enchilada Pasta
Print recipe
| Serves | 4 - 6 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Meal type | Main Course |
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 Large clove garlic, minced
- 2 Cups enchilada sauce
- 1/4 cup Greek yogurt (I used Fage)
- 2 Cups shredded, cooked chicken (rotisserie is perfect)
- 8 Ounces rigatoni 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)
Directions
| 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. | |
Note
The thickness of your enchilada sauce will determine how much water you need. We're not making soup, the sauce just needs to be thin enough to cover the pasta evenly.
This recipe will be partying at these link parties!
This sounds so delicious! I can’t wait to try it! Pinned 🙂
Thank you Malia, I hope you enjoy it! 🙂
Great pasta dish. It has all the wonderful flavors. xo Catherine
Thank you so much Catherine. Have a wonderful day. 🙂
This could be dinner tonight! Pinned!
I am a vegan and this recipe is totally worth “veganizing”! I would replace the chicken with beans or maybe spinach, and use vegan sour cream or coconut milk. I LOVE enchiladas and I’m so excited to play with this recipe!
One pot meals are THE best! This combines my families two favorite things: pasta and Mexican! I’m so excited to try this!
Squeal!!!!! Oh my goodness yummy! I invite you to share at my Thursday blog hop ( you can link up through Sat midnight) hugs
Love the enchilada shaped pasta… and everything about this dish!
Pasta and enchiladas are two of my very favorite meals, so I love how you’ve combined them into one! Plus, this skillet pasta looks so quick and easy – gotta love one pot meals! Pinning!
Enchilada shaped pasta – LOL!!! 😀 This looks absolutely amazing, Lisa!! Perfect for those crazy nights!
That looks delicious, I am pinning this!
This pasta is a total win! We love enchiladas and we love pasta! Looks awesome!
This looks amazing! I love enchiladas, but making them is a pain. This looks way easier and I bet my husband would love it! Pinned and stumbled!
Found you on Showcase Your Talent. Thanks for sharing!
Ok, this looks amazing! And we have enchiladas allllll the time. Totally trying this! Thanks for sharing at Weekend Retreat Link Party
This chicken pasta sounds like the perfect comfort food dish 🙂 If you had a spare moment, I would be delighted if you’d drop this (and anything else you’d like to share) by at the #PureBlogLove anything goes link party! You can find me here: http://picnicnz.blogspot.co.nz/
yummmmmm, chicken enchiladas are one of my favs, any style any time!
Perfect weeknight dinner! I am always looking for a few easy meals to help me get through the week, and we all love Mexican food here. This looks delicious! So glad you shared it with us at #FoodieFriDIY!
Your chicken enchilada pasta looks amazing, pinning! So glad you shared your post on the Weekend ReTreat party!
– Nancy
On The Home Front
This looks so delicious!! I love all the flavours of enchiladas and with pasta too? LOVE – need to make this soon!
Made this for dinner and it was easy and tasty! Thanks for the great idea.
This looks wonderful! Love the idea
Thank you Erin. 🙂
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. 🙂