Chicken Pasta Enchiladas Recipe
Chicken Pasta Enchiladas combine creamy pasta and tender shredded chicken, wrapped in tortillas and baked with enchilada sauce and melted cheese. This comforting, flavorful fusion dish is perfect for family dinners, offering a satisfying blend of Tex-Mex and comfort food.
Equipment
- Large pot (for cooking pasta)
- Large skillet (for mixing filling)
- 9x13-inch baking dish
- Measuring cups & spoons
- Wooden spoon or spatula
- Knife & cutting board
Ingredients
- 2 cups cooked chicken shredded (rotisserie chicken works well)
- 8 oz pasta penne or rotini
- 1 can 10 oz red enchilada sauce
- 1 can 4 oz diced green chilies
- 1 cup sour cream
- 1 cup shredded cheese cheddar or Mexican blend
- 8 small flour tortillas
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro optional, for garnish
- Salt and pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Prepare the Filling:
- In a large skillet, combine the shredded chicken, cooked pasta, enchilada sauce, diced green chilies, sour cream, cumin, chili powder, and garlic powder. Stir until well mixed and heated through. Season with salt and pepper to taste.
Assemble the Enchiladas:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spoon about 1/3 cup of the chicken-pasta mixture onto the center of each tortilla, roll them up, and place them seam-side down in the baking dish. Repeat with the remaining tortillas.
Top with Cheese:
- Pour any remaining chicken-pasta mixture over the rolled enchiladas, then sprinkle the shredded cheese evenly over the top.
Bake:
- Bake for 20–25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serve:
- Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro if desired. Serve hot with a side of rice, beans, or a simple green salad.