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Chicken enchilada pasta casserole topped with melted cheese.
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5 from 2 votes

Chicken Enchilada Pasta

This Chicken Enchilada Pasta recipe is delicious, easy and fast fix dinner for those busy weeknights to keep you off of the drive thru. Tender chicken, creamy pasta, beans, all combined with your favorite zesty enchilada sauce creating a comforting dish to satisfy hungry people around your dinner table.
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: Mexican/ American
Diet: Halal
Servings: 6 Servings
Calories: 644kcal
Author: Amira

Ingredients

  • 3 Tablespoons vegetable oil
  • 1 medium yellow onion , chopped.
  • 2 cloves garlic , minced.
  • salt and pepper.
  • 1 lb .Boneless, skinless chicken thighs , cubes or cut into thin strips.
  • 1 can (28 ounce) enchilada sauce
  • ½ cup sour cream
  • ½ teaspoon cumin
  • ¼ 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

  • Pre heat oven to 350F.
  • Heat a large, deep skillet over medium high heat, saute onion for about 3 minutes then add garlic and continue to cook for about 30 seconds more.
  • Add chicken, salt and pepper, cook until no longer pink.
  • In the mean time cook pasta al dente according to package directions.
  • In a sauce pan mix enchilada sauce, chicken broth, sour cream and add cumin and paprika. Heat up until for 3 minutes or until chicken is done.
  • Pour the sauce over the chicken, stir in the beans and cook for another 5 minutes.
  • If your skillet go into the oven, take ½ of the mixture out of the pan. Otherwise layer the recipe in a 13x9 casserole dish.
  • Layer half of the pasta over.
  • Pour the remaining sauce minus ½ a cup over the pasta.
  • Layer the rest of the pasta.
  • Pour the remaining sauce over.
  • Sprinkle cheese on top.
  • Cover the pan and bake in the center of your 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.

Notes

Nutrition

Calories: 644kcal | Carbohydrates: 58g | Protein: 40g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 648mg | Potassium: 612mg | Fiber: 6g | Sugar: 5g | Vitamin A: 758IU | Vitamin C: 2mg | Calcium: 473mg | Iron: 3mg