CHICKEN ENCHILADA PASTA
A delicious pasta dish that is a meal in one and tastes like an enchilada!
Provided by Alyssa Rivers
Time 30m
Number Of Ingredients 19
Steps:
- Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
- Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!
CHICKEN ENCHILADA PASTA
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
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
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
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
CHICKEN ENCHILADA PASTA ENCHILADA
Make and share this Chicken Enchilada Pasta Enchilada recipe from Food.com.
Provided by AMBayer
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Pasta:.
- Prepare Rigatoni pasta per package directions.
- Chicken, peppers and onion.
- Chop peppers and onion.
- Sauté the chicken, onion and pepper. Cook until chicken is fully cooked.
- Beans: Cook the black beans beans and simmer on low.
- Cheese Sauce: Melt butter and flour. Slowly add the stock.
- Then add the cream. Allow it come to a slow boil.
- Add the cheese and melt. Then finish with the remaining milk, cumin and lime.
- Garnishes:.
- Slice a couple of tortillas cut in strips cook in a pan brushed lightly with oil and season well with salt pepper, garlic and paprika. Toast on medium heat.
- Other Garnish items.
- 1/2 cup Cheddar cheese.
- 1 dollop sour cream.
- 2 tablespoons green onions, sliced.
- 6 jalapeno slices.
- 1/2 cup toasted tortilla strips.
- To assemble:.
- Get a bowl.
- Put a serving of pasta in the bowl.
- Put some chicken and cheese sauce over the pasta.
- Garnish with black beans, cheese, sour cream, green onions or jalapeno.
- OR to taste -- .
Nutrition Facts : Calories 1019.2, Fat 28.2, SaturatedFat 10.8, Cholesterol 143.4, Sodium 2561.8, Carbohydrate 138.2, Fiber 12.9, Sugar 5.4, Protein 51.5
CHICKEN ENCHILADA PASTA
Make and share this Chicken Enchilada Pasta recipe from Food.com.
Provided by LBWs-Dad
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Enchilada Cheese Sauce:.
- Combine all ingredients for Cheese Sauce in sauce pan.
- Heat on low heat till cheese is fully melted and sauce is smooth.
- Chicken Enchilada:.
- Saute red onions, bell pepper, pimento, and green chilies.
- Add black beans, fajita chicken, and enchilada cheese sauce.
- Bring to boil.
- Pour all ingredients over cooked pasta.
- Garnish with Cheddar cheese, sour cream, green onions, sliced jalapenos, and toasted tortilla strips.
Nutrition Facts : Calories 645.7, Fat 26.2, SaturatedFat 12.4, Cholesterol 133.6, Sodium 1071.7, Carbohydrate 53.2, Fiber 9.3, Sugar 3.7, Protein 48.5
ENCHILADA CHICKEN SPAGHETTI SKILLET RECIPE - (4.5/5)
Provided by á-175897
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add chicken, drained tomatoes, enchilada sauce and tomato sauce to skillet; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally. Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts. Tip: Pot-Sized Thin Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Thin Spaghetti is not available, break regular thin spaghetti in half for this recipe.
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ENCHILADA CHICKEN SPAGHETTI SKILLET | READY SET EAT
From readyseteat.com
Cuisine MexicanTotal Time 30 minsCategory Pasta, Main Dish, PastaCalories 390 per serving
- Cook spaghetti according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
- Add chicken, drained tomatoes, enchilada sauce and tomato sauce to skillet; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
- Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts.
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