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One-Pot Cheesy Chicken Enchilada Pasta

A fork lifting a cheesy, saucy bite of enchilada pasta out of a white bowl.
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Make this quick, cheesy chicken enchilada pasta in one pot for an easy weeknight dinner with Tex-Mex flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (10 ounce) can red enchilada sauce
  • 8 ounces uncooked penne or rotini pasta
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup heavy cream or half-and-half
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and enchilada sauce. Bring the mixture to a boil.
  4. Add the uncooked pasta to the boiling liquid. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is nearly tender.
  5. Stir in the diced tomatoes and green chilies, the cooked chicken, and the heavy cream. Cook uncovered for 3 to 5 minutes, stirring until the sauce thickens slightly and the chicken is cooked through.
  6. Remove the pot from the heat. Stir in the shredded cheese until it melts and the sauce becomes creamy.
  7. Serve immediately, garnished with fresh cilantro.

Notes

  • For extra heat, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can substitute ground beef for the chicken; brown the beef first and drain any excess fat before adding the onions.
  • If the sauce is too thick, add a splash more chicken broth or milk until you reach your desired consistency.

Nutrition

Find it online: https://savoryskies.com/enchilada-pasta-one-pot-cheesy-chicken-recipe/