Chicken Enchilada Pasta

Chicken Enchilada Pasta is a delicious and easy-to-make dish that combines the flavors of enchiladas with the heartiness of pasta. Perfect for weeknight dinners or gatherings with friends and family, this recipe is sure to be a hit!

Why You’ll Love This Recipe?

1. Great flavors: The combination of green and red enchilada sauces, along with spices like chili powder and cumin, creates a flavorful and satisfying dish.
2. Quick prep time: With pre-cooked chicken, this recipe comes together in no time, making it perfect for busy evenings.
3. Perfect for meal prep: Chicken Enchilada Pasta can be made ahead of time and reheated for easy lunches or dinners throughout the week.

Ingredient Notes:

• Penne pasta: Provides a sturdy base for the dish, but you can use any type of pasta you prefer.
• Olive oil: Adds richness and helps sauté the vegetables.
• Onion, red bell pepper, garlic: These aromatics add depth of flavor to the dish.
• Cooked chicken breasts: Shredded chicken adds protein and heartiness to the pasta.
• Green enchilada sauce, red enchilada sauce, diced green chiles: These sauces and chiles give the dish its signature enchilada flavor.
• Chili powder, ground cumin, salt: Seasonings that add warmth and spice to the dish.
• Colby-Monterey Jack cheese, sour cream: Garnishes that add creaminess and richness to the finished dish.

Step-by-Step Instructions:

1. Cook penne pasta according to package instructions.
2. In a large skillet, heat olive oil and sauté onion, red bell pepper, and garlic until softened.
3. Add shredded chicken, green and red enchilada sauces, diced green chiles, chili powder, cumin, and salt to the skillet. Cook until heated through.
4. Stir in cooked pasta and top with shredded cheese. Serve with a dollop of sour cream.

Helpful Tips:

• For extra heat, add a diced jalapeño to the vegetable mixture.
• Feel free to customize the dish with your favorite toppings like avocado, cilantro, or sliced jalapeños.

Expert Tips for the Best Results:

1. Use a combination of Colby and Monterey Jack cheese for the perfect melty texture.
2. To save time, use rotisserie chicken instead of cooking and shredding chicken breasts.

Serving Suggestions:

Serve Chicken Enchilada Pasta with a side of Mexican rice, a simple green salad, and a refreshing margarita for a complete meal.

Storage and Reheating Tips:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to prevent the pasta from drying out.

Frequently Asked Questions:

1. Can I use ground chicken instead of shredded chicken? Yes, ground chicken works well in this recipe.
2. Can I make this dish vegetarian? Absolutely! Simply omit the chicken and add more vegetables like zucchini or corn.
3. Can I freeze Chicken Enchilada Pasta? While it can be frozen, the pasta may become slightly mushy upon reheating.
4. How can I make this dish spicier? Increase the amount of chili powder or add a pinch of cayenne pepper for extra heat.

Conclusion:

Chicken Enchilada Pasta is a versatile and flavorful dish that is sure to become a family favorite. Whether you’re looking for a quick weeknight meal or a dish to impress guests, this recipe is a winner. Give it a try and let us know how it turns out!

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