Enchilada Chicken Pasta
Indulge in the bold flavors of this Enchilada Chicken Pasta, a one-skillet meal that combines the zesty kick of enchilada sauce with the comforting richness of cheesy pasta. Tender, seasoned chicken breasts are sautéed to perfection and tossed with al dente rotini, a medley of spices, and a hearty blend of cheddar and Monterey Jack cheeses. A touch of sour cream brings a luscious, creamy texture, while fresh cilantro and optional toppings like green onions or jalapeños add a vibrant finish. Ready in under 40 minutes and perfect for busy weeknights, this fusion dish brings a Tex-Mex twist to classic pasta, satisfying cravings for bold, cheesy comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 medium onion, diced
- 2 cups enchilada sauce
- 1 15-ounce can diced tomatoes, with juices
- 2 cups chicken broth
- 12 ounces rotini pasta, uncooked
- 1.5 cups cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sour cream
- as needed optional toppings (e.g., green onions, jalapeños, lime wedges)
Instructions
Heat the olive oil in a large skillet or pot over medium-high heat.
Season the chicken breasts with 1/2 teaspoon of salt, black pepper, cumin, chili powder, and garlic powder on both sides.
Add the chicken to the skillet and cook for 5-6 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest. Once cooled slightly, shred or dice the chicken into bite-sized pieces.
In the same skillet, add the diced onion. Sauté for 3-4 minutes until translucent and fragrant.
Stir in the enchilada sauce, diced tomatoes (with their juices), and chicken broth. Mix well to combine.
Bring the mixture to a gentle boil and add the uncooked rotini pasta. Stir to ensure the pasta is submerged in the liquid.
Reduce the heat to medium-low, cover with a lid, and let the pasta cook for 12-15 minutes, stirring occasionally to prevent sticking.
Once the pasta is cooked and the sauce has thickened, add the shredded chicken back to the skillet. Stir to combine.
Turn off the heat and mix in the cheddar cheese, Monterey Jack cheese, and sour cream until melted and creamy.
Garnish with fresh cilantro and any optional toppings such as green onions, jalapeños, or lime wedges.
Serve the enchilada chicken pasta warm and enjoy!
Nutrition Facts
Calories |
4177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 8968 mg | 390% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 46.4 g | ||
| Protein | 290.3 g | 581% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2884 mg | 222% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4361 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
