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One-Pan Chicken Enchilada Pasta

Ingredients

  • 2 tablespoons of olive oil
  • 1/2 of medium yellow onion diced
  • 2 cloves of garlic minced
  • 1 pound of boneless skinless chicken breasts diced into 1 inch pieces
  • 1/2 teaspoon of kosher salt and freshly ground pepper to taste
  • 4 oz can of fire-roasted diced green chiles
  • 1 19 oz can of green chile enchilada sauce medium or mild
  • 1 14 oz can of low-sodium chicken broth
  • 1/2 pound of dried uncooked rotini pasta, about 2 1/2 cups
  • 1/4 cup of sour cream
  • 2 cups of freshly shredded monterey jack cheese
  • fresh cilantro for garnish

Instructions

  • Sautee onions and garlic in olive oil until they start to soften.
  • Season chicken breasts with salt and pepper.
  • Add chicken to pan and cook until it starts to brown.
  • Add can of green chilies to pan and cook about another minute.
  • Add enchilada sauce, chicken broth, and pasta to the pan.
  • Bring mixture to a boil, then cover and reduce heat to low.
  • Let pan simmer, covered for 15-20 minutes until pasta is tender.
  • Remove pan from heat and stir in sour cream.
  • Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so.
  • Optional - Sprinkle with freshly chopped cilantro.