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Chicken Enchilada Pasta

Rated as 4.54 out of 5 Stars

"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."
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Ingredients

55 m servings 558 cals
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 558 calories; 28.4 g fat; 53.7 g carbohydrates; 24.7 g protein; 76 mg cholesterol; 686 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 26 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

We all loved this recipe. I made it just the way it is written the first time I made it and loved. Tonight was my second time making it. Only thing I did different was add the entire can of re...

Most helpful critical review

We liked this recipe and would do it again. It had a milder flavor than we thought it would have with the Chiles and Enchilada sauces. Took longer than 55 minutes to prep and cook. Also expens...

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We all loved this recipe. I made it just the way it is written the first time I made it and loved. Tonight was my second time making it. Only thing I did different was add the entire can of re...

This is, by far, the best pasta dish I have ever made. My children had seconds!!!!! We love chicken enchiladas and pasta so I though, "why not? worst that's gonna happen is I'll never make it ag...

Great recipe, added black beans at the same time the chicken was added. Topped off with green onions and sliced avocado. Will be making again!

Did it for a competition and did an amazing job

Took longer than expected but it was worth every minute! This is definitely a must try!!!

I cooked the chicken in adobo seasoning (my go to seasoning for Hispanic dishes), fresh squeezed lime juice, and cilantro, shredding it in the pan as it cooked, and added some cilantro to the sa...

We liked this recipe and would do it again. It had a milder flavor than we thought it would have with the Chiles and Enchilada sauces. Took longer than 55 minutes to prep and cook. Also expens...

Green enchilada sauce was overpowering. Also didn't have penne on hand, so used medium shell pasta (it worked!). Remade it omitting the green, used only one can (homemade batch) red enchilada sa...

Husband loves chicken enchiladas, I don't like them so this was my way of compromising and it was wonderful! Rotisserie chicken made it even faster, I highly recommend! I ate my whole bowl....