Name: Weight Watcher's Chicken Enchilada Pasta
Total time: 20 min
Yield: 7
Cuisine: Mexican
Ingredients: 2-3 chicken breasts, cooked and cubed or shredded; 2 teaspoons olive oil; 2 garlic cloves, finely minced; 1 medium onion, diced; 1/2 teaspoon salt; 2 teaspoons chili powder; 1 teaspoon cumin; 1 1/2 cups salsa verde; 1 cup red enchilada sauce; 1 cup light sour cream; 8oz reduced fat shredded cheese (any kind); 16 oz. pasta

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All the flavors of chicken enchiladas come together in this flavorful pasta dish and it is ready to eat in under 30 minutes.

It’s no doubt that Mexican food is my favorite and I could eat it 5 times a week. This pasta is very versatile and you can use whatever type of protein you like. Ground Beef enchiladas are my favorite and so are chicken but I decided to make this with chicken this time. Next time I’m using ground beef.

Top the pasta with your favorite enchilada toppings like black olives, tomatoes, avocado, more cheese sour cream, etc. … Adults and kids of all ages will go crazy for this. If you are looking for a side dish to go with this some refried beans would be good and a margarita of course.

How to make Chicken Enchilada Pasta

Bring a large pot of water to a boil. Cook the pasta until tender; drain and set aside. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.

Cook for 2-3 minutes until onion is translucent. Add the garlic and cook for another 2 minutes, until onions are barely tender. Add the cooked chicken, spices, salsa verde, and enchilada sauce. Let the sauce simmer for about 8-10 minutes.

Add the sour cream and cheese and heat through, until the cheese is melted. Add the cooked pasta to the sauce and toss to coat. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Tips for Enchilada Pasta

Like I mentioned above, any type of protein can be used for this. Ground chicken, ground beef, and even shrimp would be good.

What is enchilada sauce made of? Authentic enchilada sauce is basically chili powder simmered in a broth with garlic, onion, tomato paste/sauce and thickened with flour. I never take the time to make authentic homemade enchilada sauce and normally use a can of Old El Paso.

What temperature does chicken have to be cooked to? For this recipe, I like to cut my chicken into really small chunks or thin strips so that the chicken cooks quickly. I like to test the chicken and cut into one of the strips to see if it is done, otherwise, the temperature should be 165 degrees.

What can I substitute for enchilada sauce? A 10 to 15 oz can of tomato sauce would be ok to use with this but the enchilada sauce is a must because it gives this dish all the flavor.

Other Enchilada Recipes

Skinny Beef Enchiladas

Healthy Baked Turkey Enchiladas

White Chicken Enchiladas

Breakfast Enchiladas

Slow Cooker Chicken Enchiladas

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.