This chicken enchilada pasta is a quick and easy dinner. I used chicken, homemade enchilada sauce, pasta, and cheese. And yet, you can be creative with more additions, like beans.
Table of Content
If you like enchilada, then you are probably looking for ways to use it in your recipes. My homemade enchilada sauce has become quite a frequent creation because it takes just 5 minutes to make. While we can make enchiladas, it is also the perfect sauce to serve over crispy chicken, pizzas as well as in burritos and tacos. Of course, one of our favorites is quick pasta like I did with my ground beef enchilada pasta.
About this recipe
This recipe is quite simple and easy. It gets done in just 15 minutes. There are two components to making this chicken enchilada pasta.
- The sauce - You can use canned enchilada sauce or make your own - here's the best recipe for homemade enchilada sauce, and it gets done in just 5 minutes.
- Pasta - Today, I'm using farfalle. But, for this recipe, any shaped pasta would work just as well.
The chicken sauce can be done a few days in advance as it will stay in the fridge for 2 to 3 days. You can add freshly boiled pasta on the day you are ready to serve.
Ingredients and substitutes
- Chicken - I am using all chicken thighs today. But, chicken breast works just as well.
- Onions - I prefer red Spanish onions as they cook down easily and become sweet when cooked.
- Garlic - A little goes a long way. I've used fresh garlic, but ½ teaspoon garlic powder works just as well.
- Tomato paste - Adds a nice tang and body to the sauce.
- Enchilada sauce - You can use a store-bought sauce from a can, but I am using my homemade sauce.
- Pasta - I'm using farfalle, and yet, any shaped pasta of your choice would work.
Quick video
This is a quick short video - the YouTube video in the recipe card below is well explained
Step by step instructions
- Boil the pasta in salted water until al dente. Save some of the cooking liquid for the sauce later.
- In a skillet, add the bacon and butter and sauté for a minute.
- Then, add onions and garlic. Sauté a minute more.
- Add the chicken and sauté until no longer pink.
- Next, add the enchilada sauce and tomato paste - cook for 5 minutes.
- Add the cream and season with salt and pepper.
- Finally, add the cooked drained pasta.
- Add the cheeses and parsley along with a few tablespoons of reserved cooking liquid from the pasta.
- Taste and adjust seasoning.
- Garnish with more cheese and fresh parsley.
- Enjoy!
Frequently asked questions
This enchilada pasta will keep in the fridge for 3 to 4 days.
You can add one can of black beans or refried beans, which are very popular in Mexican cooking. Add it to the dish close to the end of cooking so you don't mash them up.
This chicken enchiladas recipe is a Mexican dish. So, a Mexican blend of cheese would be great. And yet, I often have only cheddar or Monterey Jack on hand, so I just use what's available.
No, this is enchilada pasta with chicken, and yet, you can certainly use ground beef as well.
You can if you want. Personally, I think you want to have a good balance of sauce, meat, pasta, and cheese.
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Printable Recipe
Chicken Enchilada Pasta
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Pasta (farfalle or similar)
- 1 lb (450 g) Chicken (cut into 1-inch cubes)
- 2 slices Bacon (chopped, optional)
- 2 tablespoon Butter
- 1 cup Onions ( chopped finely)
- 1 teaspoon Garlic ( chopped finely)
- 1 cup (8 oz) Enchilada sauce
- 2 tablespoon Tomato paste
- ¼ cup (4 tablespoon) Cooking cream (15% or similar)
- ½ cup (8 tablespoon) Parsley (chopped)
- ¼ cup (4 tablespoon) Parmesan cheese
- ½ cup (8 tablespoon) Cheddar cheese (or Mexican cheese blend)
Instructions
- Boil the pasta in salted water until al dente. Save some of the cooking liquid for the sauce later.
- In a skillet add the bacon and butter and sauté for a minute.
- Then, add onions and garlic. Sauté a minute more.
- Add the chicken and sauté until no longer pink.
- Next, add the enchilada sauce and tomato paste - cook for 5 minutes.
- Add the cream and season with salt and pepper.
- Finally, add the cooked drained pasta.
- Add the cheeses and parsley along with a few tablespoons of reserved cooking liquid from the pasta.
- Taste and adjust seasoning.
- Garnish with more cheese and fresh parsley.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Annie
can you make something vegetarian?
Veena Azmanov
I do .. not always but I do have some vegetarian. If you omit the chicken in this - it will be a vegetarian enchilada pasta