Chicken Enchilada Pasta recipe
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Ingredients
- 1 (16 ounce) package penne pasta, or to taste 2 tablespoons olive oil 1 onion, diced 1 red bell pepper, diced 2 cloves garlic, minced 2 cooked chicken breasts, shredded, or more to taste 2 (10 ounce) cans green enchilada sauce ⅔ cup red enchilada sauce 1 (4 ounce) can diced green chiles 2 teaspoons chili powder 1 teaspoon ground cumin ½ teaspoon salt 2 cups shredded Colby-Monterey Jack cheese 1 cup sour cream
Nutrition Info
- 557.9 caloriescarbohydrate: 53.7 gcholesterol: 76.1 mgfat: 28.4 gfiber: 4.5 gprotein: 24.7 gsaturatedFat: 15.2 gservingSize: -sodium: 685.6 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchilada Pasta
Directions
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Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion, saute until fragrant and softened, another 3 to 5 minutes.
Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture, bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
Reduce heat to low and stir sour cream into enchilada mixture, cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.