Chicken Enchilada Pasta Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Chicken Enchilada Pasta Recipe). I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

Brief

Prep 25 mins

Cook: 30 mins

Total: 55 mins

Servings: 8

Yield: 8 servings

Chicken Enchilada Pasta Recipe

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

Bruschetta Chicken Bake

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Chicken Enchilada Pasta Recipe

Servings Per Recipe:8

Calories: 557.9

% Daily Value *

Protein: 24.7g 49%

Carbohydrates: 53.7g 17%

Dietary Fiber: 4.5g 18%

Sugars: 4.4g

Fat: 28.4g 44%

Saturated Fat: 15.2g 76%

Cholesterol: 76.1mg 25%

Vitamin A Iu: 1312IU 26%

Niacin Equivalents: 8.3mg 64%

Vitamin B6: 0.4mg 23%

Vitamin C: 40.3mg 67%

Folate: 24.4mcg 6%

Calcium: 91.5mg 9%

Iron: 2.9mg 16%

Magnesium: 60.2mg 22%

Potassium: 538.9mg 15%

Sodium: 685.6mg 27%

Calories From Fat: 255.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.