Best 7 Chicken Enchilada Pasta Recipes

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When the craving for a mouthwatering meal hits, chicken enchilada pasta is an irresistible dish that combines the rich flavors of Mexican cuisine with the comforting appeal of pasta. Bursting with savory spices, succulent chicken, and a velvety sauce, this delightful dish promises a tantalizing culinary journey. Whether you're a seasoned home cook or a novice in the kitchen, this comprehensive guide will lead you through the steps of creating the ultimate chicken enchilada pasta, from gathering the necessary ingredients to discovering the secrets of a perfectly balanced flavor profile. So, prepare your taste buds for a flavorful adventure as we delve into the art of crafting this delectable dish.

Here are our top 7 tried and tested recipes!

CHICKEN ENCHILADA PASTA



Chicken Enchilada Pasta image

I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

Provided by Lori Bachner Carey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 14

1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
  • Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
  • Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
  • Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g

CHICKEN ENCHILADA PASTA CASSEROLE



Chicken Enchilada Pasta Casserole image

I had leftovers from nachos and threw this together. Comfort food with a kick!

Provided by srhouse

Categories     Main Dish Recipes     Pasta     Chicken

Time 56m

Yield 4

Number Of Ingredients 12

1 ⅓ cups penne pasta
1 tablespoon vegetable oil
2 cups cubed chicken
½ cup salsa, divided
1 clove garlic, minced, or more to taste
salt and ground black pepper to taste
1 (10.75 ounce) can cream of chicken soup
½ cup drained canned pinto beans
½ cup canned corn
1 (4 ounce) can chopped green chile peppers
1 cup shredded Cheddar cheese
2 cups crushed tortilla chips, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
  • Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
  • Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

Nutrition Facts : Calories 718.5 calories, Carbohydrate 81.5 g, Cholesterol 93.5 mg, Fat 24.7 g, Fiber 5.9 g, Protein 44.4 g, SaturatedFat 9.2 g, Sodium 1491.6 mg, Sugar 5.8 g

SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA



Slow-Cooker Cheesy Chicken Enchilada Pasta image

This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 11

1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired

Steps:

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
  • Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
  • Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
  • Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 1/2 g

ONE-POT CHEESY CHICKEN ENCHILADA PASTA



One-Pot Cheesy Chicken Enchilada Pasta image

Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 lb uncooked medium pasta shells
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 cups water
1 bunch thinly sliced green onions, greens and whites separated
2 teaspoons chili powder
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
2 cups finely chopped deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, lime wedges and sour cream, if desired

Steps:

  • In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
  • Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
  • Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

Nutrition Facts : Calories 550, Carbohydrate 61 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 9 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1/2 g

CHEESY CHICKEN ENCHILADA PASTA



Cheesy Chicken Enchilada Pasta image

A unique spin on chicken enchiladas.

Provided by apk979

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 4

Number Of Ingredients 12

1 tablespoon canola oil
1 pound boneless chicken, cut into chunks
1 (15 ounce) can low-sodium black beans, drained and rinsed
1 (12 fluid ounce) can enchilada sauce
½ (16 ounce) package whole wheat campanelle pasta
1 cup salsa
½ cup Greek yogurt
¼ cup low-sodium chicken broth
2 tablespoons dried minced onion flakes
1 teaspoon garlic powder
1 cup shredded pepper Jack cheese
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.
  • Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.
  • Sprinkle pepper Jack cheese and parsley over pasta mixture.

Nutrition Facts : Calories 633.2 calories, Carbohydrate 70.7 g, Cholesterol 99.8 mg, Fat 21.5 g, Fiber 11.8 g, Protein 45.8 g, SaturatedFat 8.5 g, Sodium 1097.9 mg, Sugar 5.2 g

CHICKEN ENCHILADA PASTA



Chicken Enchilada Pasta image

This is a great use for leftover cooked chicken breasts. Larger shaped pastas like rotini, rotelle, bowties, and mafalda work best.

Provided by Parsley

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

12 ounces pasta, rotini, bowties, mafalda
2 1/2-3 cups cubed cooked chicken breasts
1/2 cup chopped scallion
1 (15 ounce) can diced tomatoes
1 cup frozen corn, thawed
1 (8 ounce) can tomato sauce
2 cups enchilada sauce
2 -3 teaspoons cumin, to taste
2 teaspoons chili powder, to taste
1/4 teaspoon garlic powder
salt, to taste
2 cups shredded monterey jack cheese, can use cheddar, cheddar jack
1 tablespoon chopped cilantro or 1 tablespoon chopped parsley
3/4 cup light sour cream, optional for garnishing

Steps:

  • Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
  • Cook the pasta according to package directions; drain well.
  • Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
  • Pour mixture into the 13 x 9 dish.
  • Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
  • Bake at 350 for about 20-30 minutes.
  • Remove from oven.
  • Serve with dallops of the sour cream, if desired.

Nutrition Facts : Calories 617.1, Fat 20.8, SaturatedFat 10.7, Cholesterol 92.6, Sodium 1183, Carbohydrate 69.2, Fiber 6.5, Sugar 10.9, Protein 39.6

SEMOLINA'S CHICKEN ENCHILADA PASTA RECIPE - (4.1/5)



Semolina's Chicken Enchilada Pasta Recipe - (4.1/5) image

Provided by á-170456

Number Of Ingredients 26

ENCHILADA CHEESE SAUCE:
1 tablespoon butter
2 tablespoons masa flour
1 cup chicken stock
1/4 cup cream
1 teaspoon salt
1/4 teaspoon cumin
1 tablespoon lime juice
1/4 pound American cheese
1/2 cup milk
CHICKEN ENCHILADA PASTA:
1 tablespoon corn oil
1/4 pound chicken breast, cubed
1 ounce red onion, cut 1/4" wide strips
1 ounce bell pepper, cut 1/4" wide strips
2 tablespoons pimento, 1/4" dice
2 tablespoons green chilies, 1/4" dice
2 tablespoons black beans, cooked, rinsed
1 cup Enchilada Cheese Sauce (see above)
2 cups cooked rigatoni
GARNISH:
1/2 cup Cheddar cheese
1 dollop sour cream
2 tablespoons green onions, sliced
6 jalapeño slices
1/2 cup tortilla strips, toasted

Steps:

  • For the Chicken Enchilada Pasta: Sauté the first seven ingredients until the vegetables start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.

Tips:

  • Use a variety of cheeses: For the best flavor, use a blend of Mexican cheeses, such as cheddar, Monterey Jack, and queso Oaxaca. You can also add a little bit of cream cheese for a richer flavor.
  • Cook the pasta al dente: This will help it hold its shape and texture when you add it to the sauce.
  • Don't overcook the chicken: Chicken should be cooked until it is no longer pink in the center, but not overcooked, or it will become dry and tough.
  • Use a flavorful enchilada sauce: You can use a store-bought enchilada sauce, or you can make your own. If you are making your own, be sure to use a variety of spices, such as chili powder, cumin, and garlic powder.
  • Don't be afraid to experiment: You can add other ingredients to this recipe, such as corn, black beans, or bell peppers. You can also use different types of pasta, such as penne or rotini.

Conclusion:

Chicken Enchilada Pasta is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. This dish is sure to be a hit with your family and friends.

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