When an enchilada meets pasta you get a delicious and simple recipe that the whole family will love! Flavorful chicken, spicy enchilada sauce, and gooey cheese make this pasta dish one that you will make over and over again. It is one of my favorite go-to meals because it is on the table in about 30 minutes. It is also one of those recipes that you can switch up to make it into a completely different version of itself. Replace the red enchilada sauce for Salsa Verde or switch out the elbow macaroni for penne for the same results, but a different flavor.
You’re welcome!
Ingredients
2 cups cubed chicken
1 yellow pepper, diced
1 red pepper, diced
2 tsp. garlic, minced
1 onion, chopped
1 can chopped green chiles
1 packet taco seasoning or 2 Tbsp. homemade taco seasoning
2 small cans enchilada sauce
1 14.5-oz. can chicken broth
1 can diced tomatoes
1 box ziti or elbow pasta
1/2 cup sour cream
1/2 cup cheddar cheese
1 cup frozen corn kernels
1 can black beans, rinsed and drained
Toppings: sour cream, black olives, avocado, green onions, cilantro
Instructions
Boil the elbows in salted water and drain. In order to make these starch resistant, prepare the pasta 24 hours before it is needed and store it in the refrigerator.
Saute onions, garlic, and red and yellow peppers in olive oil until onions are translucent and peppers are soft.
Add green chiles and taco seasoning. Stir and cook for 3 minutes.
Add enchilada sauce and broth. Bring to a boil.
Stir in the macaroni. Turn the heat to low. Stir and cover. Simmer for 10-12 minutes, stirring halfway through.
Remove from heat and stir in the sour cream and 1/2 cup of cheese.
At this point, you can add the corn and beans, but if you are keeping it more low-carb, you can omit these items because they are not low-carb or Keto-friendly.
Add the chicken and stir.
Sprinkle the remaining cheese on top and cover until the cheese is melted.
Garnish with black olives, green onions and cilantro.
Enchilada Pasta
Equipment
- 2 large pots
- 1 knife
- 1 Large spoon
Ingredients
- 2 cups chicken, cooked and cubed
- 1 yellow pepper, diced
- 1 red pepper, diced
- 2 tsp. garlic, minced
- 1 onion, chopped
- 1 can chopped green chiles
- 1 packet packet taco seasoning or 2 Tbsp. homemade taco seasoning
- 2 small cans enchilada sauce
- 1 14.50oz. can chicken broth
- 1 can diced tomatoes
- 1 box elbow macaroni or ziti pasta
- 1/2 cup sour cream
- q/w cup cheddar cheese
- 1 cup frozen corn kernels
- 1 can black beans, rinsed and drained
- Toppings: sour cream, black olives, avocado, green onions, cilantro
Instructions
- Boil the elbows in salted water and drain. In order to make these starch resistant, prepare the pasta 24 hours before it is needed and store in the refrigerator.
- Saute onions, garlic, red pepper and yellow pepper in olive oil until onions are translucent and peppers are soft.
- Add green chiles and taco seasoning. Stir and cook for 3 minutes.
- Add enchilada sauce and broth. Bring to a boil.
- Stir in the macaroni. Turn the heat to low. Stir and cover. Simmer for 10-12 minutes, stirring halfway through.
- Remove from heat and stir in the sour cream and 1/2 cup of cheese.
- At this point, you can add the corn and beans, but if you are keeping it more low-carb, you can omit these items because they are not low-carb orKeto-friendly.
- Add the chicken and stir.
- Sprinkle the remaining cheese on top and cover until the cheese is melted.
- Garnish with black olives, green onions and cilantro
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