One Pan Creamy Chicken Enchilada Pasta
An easy one pan pasta dish that tastes just like chicken enchiladas, without all of the work
Servings: 6 to 8 servings
Ingredients
- 1 pound chicken tenders cut into small pieces
- ½ cup chopped yellow or white onion
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 cups mini penne pasta uncooked
- 2 cups water
- 1 cup cream
- 2 cups mild enchilada sauce
- 2 ½ cups shredded cheddar or Mexican blend cheese
- Sour cream guacamole, tomatoes and cilantro for garnish (optional)
- ½ cup crushed tortilla chips
- 1 tablespoon olive oil
Instructions
- In a large skillet brown the chicken and onions in olive oil
- Add the salt, pepper, cumin and garlic powder
- Stir in pasta, water and enchilada sauce, cover and cook over over high heat until pasta is almost tender
- Reduce heat to medium, stir in cream and cook until pasta is tender
- Top with cheese, tortilla chips and optional ingredients
- Serve immediately
Nutrition
Calories: 607kcal | Carbohydrates: 36g | Protein: 34g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 152mg | Sodium: 1483mg | Potassium: 445mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1610IU | Vitamin C: 2.7mg | Calcium: 383mg | Iron: 1.8mg
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