Chicken Enchilada Pasta Recipe

Chicken enchilada pasta in a large skillet

5 from 2 votes

One-pot Chicken Enchilada Pasta brings together the richness of classic enchiladas and the heartiness of pasta, tossed with creamy sauce and cheese - in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: one-pot chicken enchilada pasta

Servings: Servings

Calories: 681kcal

Author: Lisa Johnson

Ingredients

1 tablespoon olive oil
0.5 cup diced yellow onion
1 large clove garlic minced
0.5 teaspoon cumin
0.5 teaspoon chili powder
2 cups enchilada sauce homemade or store bought
0.25 cup Greek yogurt I used Fage 5%
2 cups shredded, cooked chicken rotisserie is perfect
8 ounces rigattoni pasta or penne
2 cups water can substitute chicken broth for more flavor
1 cup shredded sharp cheddar cheese
sour cream/yogurt, sliced olives, diced green onions to garnish

Instructions

Heat olive oil in a deep skillet or Dutch oven over medium heat. Add the diced onion, letting it sizzle until it softens and turns golden at the edges.
Add the garlic and stir gently for just a minute – garlic cooks fast and you don’t want it to burn. Now, sprinkle in your spices. Let them toast in the oil for 30 seconds to awaken their flavor.
Pour in the enchilada sauce, stir to combine. Fold in shredded chicken, making sure every piece is coated. Stir in the sour cream/yogurt and toss to coat.
Now add your dry pasta – yes, right into the sauce. Pour in just enough water or low-sodium chicken broth to help the pasta cook.
Cover the skillet and let everything bubble gently. Stir now and then to keep the pasta from sticking. In about 10-12 minutes, the noodles will be tender and coated with velvety, spiced sauce.
Sprinkle a handful of shredded cheddar on top of the mixture. Let it rest under a lid for a minute or two – the heat melts the cheese into gooey pools that tie everything together.
Sprinkle green onion, chopped cilantro, or a few diced tomatoes make the dish pop. You could even add sliced black olives, jalapeños, or thin rounds of red onion if you’re feeling fancy.

Notes

Store leftovers in an airtight container, in the refrigerator for 3 to 4 days.

Nutrition