Description
A comforting and flavorful one-pan dish combining tender chicken, creamy enchilada sauce, and pasta for a delicious twist on classic enchiladas.
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1 cup diced yellow onion
1 (10-ounce) can red enchilada sauce
1 cup chicken broth
8 ounces uncooked penne pasta
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large deep skillet or sauté pan over medium-high heat.
Add the chicken pieces to the skillet and season with ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add the minced garlic and diced onion to the skillet with the chicken. Cook for 2-3 minutes until the onion is softened and fragrant.
Pour in the red enchilada sauce and chicken broth. Stir to combine.
Add the uncooked penne pasta to the skillet and stir to submerge the pasta in the sauce.
Bring the mixture to a boil, then reduce heat to medium-low. Cover the skillet and simmer for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the skillet from heat. Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, and sour cream until the cheese is melted and the sauce is creamy.
Sprinkle chopped fresh cilantro over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes