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Chicken Enchilada Pasta
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Elevate your Mexican night with this irresistible chicken enchilada pasta dish that is sure to leave you craving more!
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
  • 0.66666668653488 cup red enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups shredded Colby-Monterey Jack cheese
  • 1 cup sour cream
Instructions:
  • Bring a large pot of salted water to a boil. Add penne and cook for about 11 minutes until al dente. Drain the pasta and return it to the pot.
  • In a large, deep skillet, heat oil over medium-high heat. Sauté onion until slightly softened, about 3 to 5 minutes. Add red bell pepper and garlic to the skillet with the onion; continue to sauté until fragrant and softened, for another 3 to 5 minutes.
  • Combine chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt with the onion mixture. Simmer for 8 to 10 minutes until flavors meld. Stir in Colby-Jack cheese and heat until melted and gooey, about 1 to 3 minutes.
  • Lower the heat and gently fold in the sour cream to the enchilada mixture, stirring until warmed through. Drizzle the enchilada mixture over the penne pasta and mix well to ensure every piece is coated.

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