Print Recipe

1 Pot Chicken Enchilada Pasta

Ingredients

  • 2 cloves garlic , minced.
  • 1 medium yellow onion , chopped.
  • 3 Tablespoons vegetable oil.
  • salt and pepper.
  • 1 lb . chicken thighs/breast , cut into think strips.
  • 1 (28 ounce) cans enchilada sauce.
  • 1/2 cup sour cream.
  • 1/2 teaspoon cumin.
  • 1/4 teaspoon smoked paprika.
  • 1 can (15.5 oz) beans, any type you like.
  • 12 oz . uncooked pasta
  • 3 Cup cheddar cheese , grated
  • TOPPINGS:
  • tomato
  • green onions
  • cilantro
  • black olives , sliced

Instructions

  • Heat a large, deep skillet over medium high heat. saute oil and garlic for 7-10 minutes.
  • Add chicken strips, salt and pepper, cook until no longer pink.
  • In the mean time cook pasta according to package directions.
  • In a sauce pan heat the enchilada sauce, chicken broth, stir in the sour cream and add cumin and paprika.
  • Pour the sauce over the chicken, stir in the beans and cook for another 5 minutes.
  • Take 2/3 of the mixture out of the pan.
  • Layer half of the pasta over.
  • Pour 1/3 of the remaining sauce over the pasta.
  • Add 1 1/2 cup of the cheese.
  • Layer the rest of the pasta over.
  • Top with the remaining sauce on top.
  • Sprinkle the rest of the cheese on top.
  • Cover the pan and put in a 350F oven for 10 minutes or until cheese melted.
  • Turn on the broiler for about 2-3 minutes until the cheese gets nice and golden.
  • To serve:Top with chopped cilantro, green onions, diced tomato or olives.