Chicken Enchilada Pasta Food

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

CHICKEN ENCHILADA PASTA SOUP

Chicken Enchilada Pasta Soup image

Make and share this Chicken Enchilada Pasta Soup recipe from Food.com.

Provided by CookingONTheSide

Categories Stocks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

5 1/4 cups chicken broth (from two 32-oz. cartons)
2 (14 3/4 ounce) cans cream-style sweet corn
2 (10 ounce) cans red enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1 (10 ounce) can chunk white and dark chicken meat, in water, undrained (I use leftover cooked white and dark chicken meat)
1 (5 ounce) package uncooked vermicelli, broken into pieces (fideo vermicelli recommended)
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried oregano leaves, crushed
1 medium onion, chopped
12 ounces shredded colby-monterey jack cheese

Steps:

In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.
Bring to a boil over medium-high heat.
Add all remaining soup ingredients; mix well.
Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.
Ladle soup into individual bowls.
Garnish each serving with onion and cheese.

Nutrition Facts : Calories 554, Fat 23.1, SaturatedFat 12, Cholesterol 84.8, Sodium 1856.1, Carbohydrate 54.9, Fiber 4.1, Sugar 8.3, Protein 34.7

ENCHILADA PASTA BAKE

Enchilada Pasta Bake image

Put a hearty Enchilada Pasta Bake on the table with pasta shells, roasted chicken breast and black beans. Your family will love this Enchilada Pasta Bake.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 11

Ingredients

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped
1 red pepper, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 can (15.5 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

Heat oven to 375°F.
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 53 g, Fiber 5 g, Sugar 6 g, Protein 25 g

CHICKEN ENCHILADA PASTA RECIPE

Chicken Enchilada Pasta Recipe image

This Chicken Enchilada Pasta is quick, simple, and full of Mexican cuisine flavor. Whether you like Mexican food or not, you are going to love this pasta. All my picky eaters asked for seconds, so I consider this recipe a win.

Provided by Elyse Ellis

Categories Main Course

Time 35m

Number Of Ingredients 18

Ingredients

8 ounces penne pasta
1 onion (diced)
1 red bell pepper (diced)
2 Tablespoons olive oil
2 teaspoons minced garlic
3 boneless, skinless chicken breasts (cooked and shredded)
4 ounces diced green chilis (1 can)
1 teaspoon cumin
2 teaspoon chili powder
½ teaspoon salt
20 ounces green enchilada sauce (2 (10 ounce cans))
⅔ cup red enchilada sauce
2 cups shredded cheddar cheese
1 cup sour cream
2 avocados (diced, optional topping)
2 tomatoes (diced, optional topping)
3 green onions (sliced, optional topping)
½ cup sour cream (optional topping)

Steps:

Boil pasta according to package directions. While it's cooking, chop onions and red pepper.
Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
Drain pasta and return to pot. Pour sauce over pasta and mix well.
Serve and garnish with your favorite toppings.
We love avocado, tomato, green onion, and sour cream.

Nutrition Facts : Calories 691 kcal, Carbohydrate 52 g, Protein 32 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1596 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving

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