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Chicken Enchilada Pasta
Chicken enchilada pasta is a quick skillet dish flavored with a thick and rich homemade enchilada sauce.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●whisk
- ●pot
- ●colander
📝 Preparation Steps
1
Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with vegetable oil until soft and transparent (about five minutes). Meanwhile, slice the chicken into thin strips. Add the chicken to the skillet and cook until no longer pink (⏱️ 5-7 minutes).
garlic ($0.16)2 clovesvegetable oil ($0.10)2 Tbsp
2
Make the enchilada sauce or warm up canned enchilada sauce. Whisk in the sour cream. Set aside. Shred the monterrey jack cheese (if not shredded already) and slice the green onions.
shredded monterrey jack ($1.22)1 cup
3
Cook the pasta according to the package directions and then drain well in a colander. Combine the pasta, sauce, and chicken mixture either in the skillet (if it’s big enough) or in the pasta cooking pot. Taste to see if you want more salt or other seasonings. Sprinkle with shredded cheese and sliced green onions. Serve warm.
Nutrition Facts
calories
511.8 kcal
fat Content
22.17 g
serving Size
1 Serving
fiber Content
2.57 g
sodium Content
400.05 mg
protein Content
28.82 g
carbohydrate Content
48.25 g
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