CHICKEN ENCHILADA PASTA
A delicious pasta dish that is a meal in one and tastes like an enchilada!
Provided by Alyssa Rivers
Time 30m
Number Of Ingredients 19
Steps:
- Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
- Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!
CHICKEN ENCHILADA PASTA BAKE RECIPE
If you love enchiladas, this flavorful yet simple Chicken Enchilada Pasta Bake is the perfect recipe. Enjoy a cheesy meal with sliced chicken, diced tomatoes, chilies, and more!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Lightly spray a 9x13 baking dish with cooking spray; set aside.
- Heat 2 tablespoons of oil in a large skillet. Season chicken with salt and pepper. Cook chicken over medium heat for 6-7 minutes, until no longer pink. Sprinkle chicken with cumin, garlic powder and lime juice before turning. Remove chicken to a plate and set aside.
- Heat 1 tablespoon oil in the same skillet and saute the onion for 5-6 minutes until translucent. Add the garlic and cook for 30 seconds, until fragrant. Add the corn, tomatoes & chilies, and ½ of the enchilada sauce. Stir well and simmer for 5 minutes. Remove from heat and stir in 1 cup of cheese until melted.
- Meanwhile, cook the pasta following pack instructions. Drain and toss with the remaining oil in a large bowl. Add the chicken and the enchilada sauce mixture and stir to combine.
- Transfer the mixture to the prepared baking dish. Drizzle on the remaining enchilada sauce, then sprinkle with the remaining cheese.
- Bake, uncovered, for 20 minutes, until golden brown and bubbling. Garnish with cilantro and serve with a dollop of sour cream and lime wedges.
Nutrition Facts : Calories 421 kcal, Carbohydrate 52 g, Protein 25 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 48 mg, Sodium 290 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHICKEN ENCHILADA PASTA RECIPE
This Chicken Enchilada Pasta is quick, simple, and full of Mexican cuisine flavor. Whether you like Mexican food or not, you are going to love this pasta. All my picky eaters asked for seconds, so I consider this recipe a win.
Provided by Elyse Ellis
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Boil pasta according to package directions. While it's cooking, chop onions and red pepper.
- Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
- Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
- Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
- Drain pasta and return to pot. Pour sauce over pasta and mix well.
- Serve and garnish with your favorite toppings.
- We love avocado, tomato, green onion, and sour cream.
Nutrition Facts : Calories 691 kcal, Carbohydrate 52 g, Protein 32 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1596 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving
CHICKEN ENCHILADA PASTA
This is a great use for leftover cooked chicken breasts. Larger shaped pastas like rotini, rotelle, bowties, and mafalda work best.
Provided by Parsley
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
- Cook the pasta according to package directions; drain well.
- Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
- Pour mixture into the 13 x 9 dish.
- Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
- Bake at 350 for about 20-30 minutes.
- Remove from oven.
- Serve with dallops of the sour cream, if desired.
Nutrition Facts : Calories 617.1, Fat 20.8, SaturatedFat 10.7, Cholesterol 92.6, Sodium 1183, Carbohydrate 69.2, Fiber 6.5, Sugar 10.9, Protein 39.6
ONE-POT CHEESY CHICKEN ENCHILADA PASTA
Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
- Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
- Top with green onion greens. Serve with cilantro, lime wedges and sour cream.
Nutrition Facts : Calories 550, Carbohydrate 61 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 9 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1/2 g
SEMOLINA'S CHICKEN ENCHILADA PASTA RECIPE - (4.1/5)
Provided by á-170456
Number Of Ingredients 26
Steps:
- For the Chicken Enchilada Pasta: Sauté the first seven ingredients until the vegetables start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.
CHICKEN ENCHILADA PASTA
Make and share this Chicken Enchilada Pasta recipe from Food.com.
Provided by LBWs-Dad
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Enchilada Cheese Sauce:.
- Combine all ingredients for Cheese Sauce in sauce pan.
- Heat on low heat till cheese is fully melted and sauce is smooth.
- Chicken Enchilada:.
- Saute red onions, bell pepper, pimento, and green chilies.
- Add black beans, fajita chicken, and enchilada cheese sauce.
- Bring to boil.
- Pour all ingredients over cooked pasta.
- Garnish with Cheddar cheese, sour cream, green onions, sliced jalapenos, and toasted tortilla strips.
Nutrition Facts : Calories 645.7, Fat 26.2, SaturatedFat 12.4, Cholesterol 133.6, Sodium 1071.7, Carbohydrate 53.2, Fiber 9.3, Sugar 3.7, Protein 48.5
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CHICKEN ENCHILADA PASTA - BETTER HOMES & GARDENS
From bhg.com
5/5 Total Time 1 hr 25 minsServings 8Calories 520 per serving
- Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
- In large skillet cook sweet peppers, red onions, and jalapeño pepper in hot oil over medium heat about 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, 1/2 cup of the enchilada sauce, and the salt. Cook and stir for 5 minutes. Stir in 1/2 cup of the cheese and 1/2 cup of the green onions.
- Spread 1 cup of the remaining enchilada sauce in a 3-quart rectangular baking dish. Spoon chicken mixture into cooked shells. Arrange filled shells in the baking dish. Drizzle with remaining enchilada sauce.
- Bake, covered, for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with sour cream.
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