Chicken Enchilada, meet pasta. Pasta, meet Chicken enchiladas. This recipe really needs no introduction, you will want to keep this one on regular rotation of your meal plan.
I found this recipe on Pinterest in 2011. Β I have been making it regularly for 4 years because it is so so good and so fast.Β I put frozen chicken breasts in the crock pot in the morning (add in some onion powder, cumin, and minced garlic) and let it cook for the day.Β Then I shred it when I am ready to assemble dinner.Β
If you want to make this a no prep meal, have the shredded chicken in the freezer and you can assemble everything in 30 minutes.
Β
Make this asap…and be sure to serve it with extra yummy toppings. Β My kids love their with sour cream and extra cheese. Β My husband tops his with salad fixings, and give me ALL the guacamole and black olives. Β OH YUM!
PrintChicken Enchilada Pasta

Ingredients
- 3 chicken breasts, cooked and shredded
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 4 oz can mild, diced green chilis
- 1/2 tsp salt
- 2 tsp chili powder
- 1 tsp cumin
- 2 cans (10 oz each) mild green chili enchilada sauce
- 2/3 cup red enchilada sauce
- 2 cups shredded colby jack cheese
- 1 cup sour cream
- 1 lb penne or rotinin pasta
- garnish with avacado, tomatos, black olives, etc.
Instructions
- Cook chicken and shred
- Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. And seriouslyβ¦it took like, 5 minutes π
- Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.
- Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
- Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.
- Drain pasta & return to pot.
- Pour sauce over pasta and mix well.
- Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream
- Enjoy!
Liked the Chicken Enchilada Pasta? Try my Creamy Chicken Pasta