Chicken Enchilada Pasta

Cheesy enchilada chicken pasta served in a bowl.

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4.70 from 20 votes

Chicken Enchilada Pasta

Chicken enchilada pasta is a quick skillet dish flavored with a thick and rich homemade enchilada sauce.

Prep Time10

Cook Time20

Total Time30

Total Cost: $5.45 recipe / $0.91 serving

Servings:

Calories: 511.8kcal

Author: Beth Moncel

Ingredients

2 Tbsp vegetable oil $0.10
1 medium yellow onion $0.28
2 cloves garlic $0.16
1 lb chicken breast $1.95
1 cup enchilada sauce** $0.40
1/2 cup sour cream $0.40
12 oz uncooked pasta $0.75
1 cup shredded monterrey jack $1.22
2-3 whole green onions $0.19

Instructions

Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with vegetable oil until soft and transparent (about five minutes). Meanwhile, slice the chicken into thin strips. Add the chicken to the skillet and cook until no longer pink (5-7 minutes).
Make the enchilada sauce or warm up canned enchilada sauce. Whisk in the sour cream. Set aside. Shred the monterrey jack cheese (if not shredded already) and slice the green onions.
Cook the pasta according to the package directions and then drain well in a colander. Combine the pasta, sauce, and chicken mixture either in the skillet (if it’s big enough) or in the pasta cooking pot. Taste to see if you want more salt or other seasonings. Sprinkle with shredded cheese and sliced green onions. Serve warm.

See how we calculate recipe costs here.

Notes

**I made one half batch of this homemade red enchilada sauce to yield 1 cup.

Nutrition

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