Description
Cheesy Chicken Enchilada Pasta is a delicious fusion dish that combines the flavors of enchiladas with pasta, creating a comforting and satisfying meal.
Ingredients
Scale
- 8 oz pasta
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, sauté onions and bell peppers until soft.
- Add the shredded chicken, enchilada sauce, garlic powder, cumin, salt, and pepper to the skillet; stir to combine.
- Mix in the cooked pasta and sour cream until well combined.
- Transfer the mixture to a baking dish and top with shredded cheese.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add black beans or corn for extra flavor and texture.
- For a spicier version, add jalapeños or use spicy enchilada sauce.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg