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Enchilada Chicken Pasta: A Flavorful Dinner Delight!


  • Author: Christina R. Jones
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

A delightful fusion of Mexican and Italian flavors, enchilada chicken pasta combines the comforting texture of pasta with zesty enchilada sauce, tender chicken, and a medley of beans and corn.


Ingredients

  • 🍝 Penne pasta – 12 oz (about 340 g)
  • 🍗 Cooked chicken – 2 cups, shredded
  • 🌶️ Enchilada sauce – 2 cups
  • 🖤 Black beans – 1 can (15 oz), drained and rinsed
  • 🌽 Corn – 1 cup
  • 🧀 Cheese – 1 ½ cups, shredded
  • 🌿 Cilantro – ¼ cup, chopped
  • 🧂 Salt and pepper – to taste
  • 🛢️ Olive oil – 1 tablespoon

Instructions

  1. Prepare the chicken by shredding rotisserie chicken or cooking your own until fully cooked.
  2. Cook the penne pasta in salted boiling water until al dente, then drain and rinse.
  3. In a skillet, heat 1 cup of enchilada sauce with the shredded chicken.
  4. Add black beans and corn to the skillet, then mix in the cooked penne pasta and remaining enchilada sauce.
  5. Transfer the mixture to a greased baking dish, top with cheese, and bake at 350°F (175°C) for about 20 minutes until cheese is bubbling and golden.

Notes

  • For a spicy kick, add sliced jalapeños.
  • Minced garlic can enhance the flavor when sautéed with the chicken.
  • Fresh or canned diced tomatoes can add moisture.
  • Sliced avocado on top adds creaminess.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 450
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: enchilada chicken pasta, Mexican pasta, comfort food, easy dinner