Chicken Enchilada Pasta

Chicken Enchilada Pasta

**This recipe is modified from Pearls, Handcuffs & Happy Hour based on what we had & in order to make it gluten free.
Cook Time: 25 minutes
Serves: 4-6


  • 2 TBS olive oil
  • 2-3 chicken breasts
  • 1 bag [12oz] Heartland brand Penne pasta {can be found at Walmart}
  • 1 red pepper
  • 3 cloves garlic 
  • 1 TBS onion powder
  • 1/2 tsp salt
  • 1 tsp cumin
  • 2 tsp chili powder
  • 2 bags Frontera brand Red Chile Enchilada Sauce {Target}
  • 2 bags Frontera brand Red Chile Enchilada Sauce {Target}
  • 1 bag shredded cheese {we used Market Pantry’s reduced fat Mexican blend}

Place chicken with 2 TBS olive oil in covered skillet & let cook over medium heat. At the same time boil pasta in large pot. While the chicken and pasta are cooking – dice pepper and garlic cloves. {This recipe is a great practice in multitasking!}

Strain pasta & set aside. After the chicken is done cooking, place diced peppers & garlic in leftover oil and cook for 3-5 minutes. Meanwhile, shred chicken, then add to skillet along with green chiles, spices, & enchilada sauces. Let simmer 8-10 minutes.

Next, add cheese and stir until melted. Stir in sour cream over LOW heat {don’t let boil or it will curdle the sour cream!} Once sour cream is mixed, add pasta back to large pot and pour or scoop sauce mixture over noodles. Stir until heated and sell mixed over low heat.

Top with whatever sounds good! We went with sour cream and Guacamole. It was sooooo good – {especially with the toppings  – they just made it extra creamy and wonderful}


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