Give your Mexican night a twist by cooking up this recipe for chicken enchilada pasta that will have you going back for seconds and thirds!
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
558 Calories
Recipe Instructions
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. Sauté onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; sauté 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.
Ingredients
1 cup sour cream
1 red bell pepper, diced
1 (4 ounce) can diced green chiles
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups shredded Colby-Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce
1 (16 ounce) package penne pasta, or to taste
2 cooked chicken breasts, shredded, or more to taste