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Enchilada pasta served with creamy sauce and melted cheese.

Enchilada Pasta Recipe

A creamy, cheesy, Tex-Mex Enchilada Pasta made in one pot for the ultimate weeknight comfort meal.
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Course: dinner, Main Course
Cuisine: Fusion, Mexican, Tex-Mex
Keyword: chicken enchilada pasta, Enchilada pasta recipes, Enchilada pasta sauce, Enchilada pasta zheelicious
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 6
Calories: 540kcal
Cost: $12

Equipment

  • 1 Large skillet or Dutch Oven
  • 1 Pasta pot for boiling pasta
  • 1 Whisk for smooth sauce
  • 1 Wooden spoon for mixing
  • 1 Sharp knife for chopping vegetables

Ingredients

  • 12 oz Penne or rigatoni pasta
  • 2 cups Cooked shredded chicken Rotisserie works great
  • 10 oz Red enchilada sauce
  • 1 cup Heavy cream
  • 8 oz Cream cheese Softened
  • 2 cups Mexican cheese blend
  • 4 oz Diced green chiles
  • 1 Medium onion Diced
  • 3 cloves Garlic Minced
  • 2 tablespoon Olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 0.5 teaspoon Paprika
  • Salt and black pepper To taste
  • 0.25 cup Fresh cilantro Chopped, for garnish
  • 2 Green onions Sliced, for garnish
  • Sour cream Optional, for serving
  • Lime wedges For serving

Instructions

  • Cook pasta just under al dente and prep ingredients.
  • Sauté onion and garlic in olive oil, add spices and enchilada sauce.
  • Whisk in cream cheese, then add cream and green chiles. Simmer.
  • Stir in pasta and chicken, mix in cheese, garnish and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 540g | Calories: 540kcal | Carbohydrates: 40g | Protein: 26g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 780mg | Potassium: 480mg | Fiber: 3g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 8mg | Calcium: 280mg | Iron: 2.5mg