Tired of plain old enchiladas? Got leftover sauce? One-Pot Creamy Green Chile Chicken Enchilada Pasta is a surefire way to break out of a rut and please a crowd.
I’m not gonna lie; my Homemade Green Enchilada Sauce is pretty stinking awesome. The Green Chile Chicken Enchiladas I make with the sauce are pretty great, too, but that doesn’t always mean I want to make enchiladas twice to make use of all the sauce. Instead, I like to mix things up by making this hearty-but-not-too-heavy One-Pot Creamy Green Chile Chicken Enchilada Pasta.
Did I mention it’s a one-pot meal? Yup. Y’all, that means even the pasta is cooked right in the skillet where you cooked the chicken. In just about a half hour you’ve got a crowd-pleasing meal and only one dirty pot.
One-Pot Creamy Green Chile Chicken Enchilada Pasta
1 tbs olive oil
4 cloves garlic, minced
1/2 onion, diced
2 chicken breasts
1 tbs taco seasoning
2 cups chicken broth
2 cups green enchilada sauce
8 oz. pasta
3 oz. cream cheese
2 cups shredded cheese, divided
Heat olive oil in a large skillet over medium heat. Add garlic and onion and cook five minutes, until onions are translucent. While onion is cooking, trim chicken breasts and cut into one-inch chunks. Add chicken to skillet and cook about five minutes, stirring occasionally, until chicken is cooked through. Add taco seasoning and stir to coat chicken.
To the skillet, add chicken broth, enchilada sauce, and pasta. Stir thoroughly and cover; cook for 10 to 15 minutes (see notes below), stirring occasionally, until pasta is cooked through. Stir in cream cheese and one cup of shredded cheese. Allow dish to sit for a couple minutes for cheeses to melt, stir once more, and the sprinkle remaining cup of cheese over the top. Serve warm.
Tools I Used
- If you make your own enchilada sauce and leave chunks of onion and pepper, you might choose to omit the onion from this recipe.
- The cooking time for you pasta will vary greatly depending on the size of your noodles. The pasta pictured here is mini farfalle, which cooks pretty quickly.
- As with most pasta dishes, this one tastes even better the next day!
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