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Enchilada Pasta Photo

Enchilada Pasta Recipe

Rebekah Garcia Kalinowski
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!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Tex Mex
Servings 6
Calories 435 kcal

Ingredients
  

  • 1 pound Boneless Skinless Chicken Breast or ground beef
  • 1 large Onion diced
  • 1 clove Garlic minced
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Black Pepper
  • 28 ounces Enchilada Sauce (1 can)
  • 2 cups Water
  • 8 ounces Corkscrew Pasta
  • 1/2 cup Sour Cream
  • 4 ounces Shredded Cheese

Instructions
 

  • If using chicken, cut into bite sized pieces.
  • Add the oil to a large skillet over high heat. Add the chicken (or ground beef), onions, garlic, salt, chili powder, cumin and black pepper. Stir occasionally until the chicken is browned on all sides.
  • Stir in the enchilada sauce, water and pasta. Bring to a boil, then lower heat to a simmer. Cover and cook for 15 minutes, or until pasta is tender and cooked.
  • Stir in the sour cream and cheese and serve.

Nutrition

Calories: 435kcalCarbohydrates: 45gProtein: 25gFat: 14gSaturated Fat: 7gSodium: 1013mgFiber: 2gSugar: 6g
Keyword Cheese, Chicken, Easy Dinners, Easy Lunches, Ground Beef, Pasta, Simmered, Tex Mex
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