In the mood for enchiladas? Whip up this one pot chicken enchilada pasta with all your favorite Mexican flavors in less than half the time!
I am loving one-pot pasta meals!
Ever since I discovered I could cook my pasta right in the sauce it has been a game changer.
No more waiting forever for a pot of water to boil so I can cook the pasta (and then the rest of the dish too).
Plus, less pots means less clean up so it’s a win-win!
I love transforming old favorites into new meals like green chile chicken enchilada hand pies!
For this enchilada pasta you only need a few key ingredients:
- Short shaped pasta
- Meat (or go meatless!)
- Enchilada sauce
- Your favorite cheese
Any short style pasta will do. I used rotini but cellentani (corkscrew) or penne would be a great choices as well.
I was in the mood for chicken enchilada pasta so that’s what I used for my protein.
If you love beefy enchiladas, use ground beef instead.
If you haven’t got any meat on hand, go vegetarian!
Black beans or pinto beans would be fantastic additions along with some corn kernels.
You will also need a large can of your favorite enchilada sauce (or homemade).
Last but not least, don’t forget the cheese!
I used Monterrey Jack, but cheddar, queso fresco or cotija would be absolutely delicious.
Just imagine your favorite enchiladas and let your taste buds be your guide.
To prepare, cook the chicken and onions until golden on all sides.
Add all the seasonings at this time.
Next, stir in the pasta, enchilada sauce and some water.
The pasta should take about 15 minutes to cook, but test a piece for tenderness to be sure.
If not give it a stir, cover again and cook for a few minutes longer.
Stir in sour cream and cheese for a luscious sauce.
You can serve as is, or add your favorite enchilada toppings such as avocado, lettuce, cilantro or diced tomatoes.
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