Wednesday, July 17, 2013

Chicken Enchilada Penne Pasta

Oh boy.  This new recipe from Pinterest is now a new family favorite.  Enthusiastic thumbs up from all five!  Recipe pinned from here.

Let me say this:  I do not like spicy...the mouth-burning, eyes-watering spicy?  NO THANK YOU!  So I was a little skeptical about liking this myself, but I really loved it.  I adjusted this a bit as I made it, wanting to error on the calmer side of spice.

If you like things hot-n-spicy, use the hot varieties of the enchilada sauces, kick up the spices, add chopped jalapenos when you serve it, or whatever else makes your tastebuds sing.

Here it is as we loved it:

Chicken Enchilada Penne Pasta

1 rotisserie chicken, chunked or shredded
2 TBSP olive oil
1 onion, diced
2 - 3 garlic cloves, minced
1 red bell pepper, diced
1 can (4 oz.) diced green chiles
2 cans (10 oz. each) green enchilada sauce
2/3 cups red enchilada sauce
1 tsp. chili powder
1/2 tsp. cumin
2 cups shredded cheese (I used cheddar/jack)
1 cup sour cream
1 lb. penne pasta

Optional toppings:
diced tomatoes
diced avocados
sliced olives
sliced green onions

In a large skillet, heat the olive oil.  Add onion and saute for 3-4 minutes.  Add garlic and red pepper, saute an additional 3 minutes.  Add chicken, green chiles, enchilada sauces, chili powder and cumin.  Heat just to a boil and simmer for 8 - 10 minutes.  Meanwhile, cook pasta as directed on package.

Add cheese and mix well, until all the cheese is melted and incorporated.  Remove from heat and stir in sour cream.  Add pasta and mix together well with the sauce.

Top with optional toppings as desired and gobble it up!

It looks rather bland, but it is loaded with flavor...


  1. Looks awesome. I just told myself today I have to start trying all the new recipes I have printed before I do one more. But rules are made to be broken.

  2. I do think it would! Just be careful to not cook your pasta quite as long so it doesn't get mushy.