Chicken Enchilada Pasta Enchilada

Transform your weeknight dinner routine with this hearty and flavor-packed Chicken Enchilada Pasta Enchilada—a fusion of two beloved comfort classics. Tender penne pasta meets juicy, spice-rubbed chicken breasts in a rich, zesty enchilada sauce, enriched with sautéed onions, garlic, and vibrant red bell peppers. A generous topping of melted Mexican cheese blend creates a creamy, irresistible coating that ties the dish together. This one-pot wonder is quick to prepare, with just 10 minutes of prep and a 30-minute total cook time, making it perfect for busy nights. Garnished with fresh cilantro for a bright, aromatic finish, this dish serves six and delivers the bold, smoky flavors of enchiladas with the satisfying heartiness of pasta. Whether you're craving Mexican-inspired comfort food or looking for an easy, crowd-pleasing dinner idea, this Chicken Enchilada Pasta Enchilada will be your new go-to recipe!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 oz Penne pasta
• 2 pieces Chicken breast
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 medium Red onion
• 1 large Red bell pepper
• 2 cups Enchilada sauce (store-bought or homemade)
• 1 cup Chicken broth
• 2 cups Shredded Mexican cheese blend
• 1 tsp Cumin powder
• 1 tsp Chili powder
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro

Directions

Step 1

Cook the penne pasta according to the package instructions, boiling it in salted water until al dente. Once cooked, drain and set aside.

Step 2

Season the chicken breasts with cumin, chili powder, salt, and black pepper on both sides.

Step 3

In a large skillet or deep pot, heat the olive oil over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.

Step 4

In the same skillet, add minced garlic, diced red onion, and chopped bell pepper. Sauté for 3-4 minutes until the vegetables are softened.

Step 5

Shred the cooked chicken using two forks and return it to the skillet with the sautéed vegetables.

Step 6

Pour in the enchilada sauce and chicken broth. Stir to combine and bring the sauce to a gentle simmer.

Step 7

Add the cooked pasta to the skillet, tossing everything together so the sauce coats the pasta evenly.

Step 8

Reduce the heat to low and sprinkle the shredded Mexican cheese blend over the pasta mixture. Cover the skillet with a lid and allow the cheese to melt for 3-5 minutes.

Step 9

Finish the dish with freshly chopped cilantro for garnish.

Step 10

Serve warm and enjoy the delicious Chicken Enchilada Pasta Bake!

Nutrition Facts

Serving size	(2112.7g)

Amount per serving	% Daily Value*
Calories	4043.9

Total Fat 205.7g	0%
Saturated Fat 93.7g	0%
Polyunsaturated Fat 3.9g
Cholesterol 719.2mg	0%
Sodium 8063.4mg	0%
Total Carbohydrate 326.5g	0%
Dietary Fiber 27.6g	0%
Total Sugars 19.5g
Protein 240.9g	0%

Vitamin D 102.6IU	0%
Calcium 3634.9mg	0%
Iron 24.8mg	0%
Potassium 3340.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 23.4%

Carbs: 31.7%