Description
A simple and delicious one-pot chicken enchilada pasta that brings together Mexican flavors with comforting pasta in a single pot for easy cleanup.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can diced tomatoes with green chilies, undrained
- 1 (10 ounce) can red enchilada sauce
- 3 cups chicken broth
- 8 ounces pasta (such as penne, rotini, or elbow macaroni)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Pour in diced tomatoes with green chilies and enchilada sauce. Stir to combine.
- Add chicken broth and pasta to the pot. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until pasta is cooked through and most of the liquid has been absorbed, stirring occasionally.
- Return the cooked chicken to the pot. Stir in Monterey Jack and cheddar cheeses until melted and combined.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream.
Notes
- Adjust the spice level by adding more or less cayenne pepper.
- You can substitute rotisserie chicken for fresh chicken for an even quicker meal.
- For a vegetarian option, omit the chicken and add black beans or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Mexican-American