This is a super easy, quick fix for dinner. I made the basic version with just chicken, pasta, sauce, and cheese, but you could get really creative with the add-ins. Try black beans, corn, green chiles, or anything else that usually goes good in enchiladas. I’m sure you could even make this into a delicious vegetable enchilada pasta, too! Saute up some squash and other veggies instead of the chicken and you’re good to go!
I used homemade enchilada sauce, which only takes a few minutes to make, tastes better, and costs much less than store bought. Of course, you could always use canned instead, but at least check out the recipe because it’s super easy. You could also use shredded rotisserie chicken for this if you don’t have chicken breasts.
I got a couple of good deals that also helped keep the price of the recipe low. 1) This is chicken that I had in my freezer from when it was on sale for less than $2 per pound. 2) The pasta was on sale $1/lb. Both of those ingredients are things you can stock up on when they’re on sale and then save for later. Always keep your eyes open for deals like that when you’re in the store because taking advantage of them will save you a lot in the long run. You just have to remember to actually use it later ;)
Chicken Enchilada Pasta
Chicken Enchilada Pasta
Chicken enchilada pasta is a quick skillet dish flavored with a thick and rich homemade enchilada sauce.
- 2 Tbsp vegetable oil $0.10
- 1 medium yellow onion $0.28
- 2 cloves garlic $0.16
- 1 lb chicken breast $1.95
- 1 cup enchilada sauce** $0.40
- 1/2 cup sour cream $0.40
- 12 oz uncooked pasta $0.75
- 1 cup shredded monterrey jack $1.22
- 2-3 whole green onions $0.19
Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with vegetable oil until soft and transparent (about five minutes). Meanwhile, slice the chicken into thin strips. Add the chicken to the skillet and cook until no longer pink (5-7 minutes).
Make the enchilada sauce or warm up canned enchilada sauce. Whisk in the sour cream. Set aside. Shred the monterrey jack cheese (if not shredded already) and slice the green onions.
Cook the pasta according to the package directions and then drain well in a colander. Combine the pasta, sauce, and chicken mixture either in the skillet (if it’s big enough) or in the pasta cooking pot. Taste to see if you want more salt or other seasonings. Sprinkle with shredded cheese and sliced green onions. Serve warm.
**I made one half batch of this homemade red enchilada sauce to yield 1 cup.
Step By Step Photos
Cook the onions and garlic in a skillet with vegetable oil until softened.
Slice the chicken into thin strips. Thinner than you’d think. The smaller the pieces, the more you’ll have in every bite.
Add the chicken to the onions and garlic, then cook until no longer pink.
Meanwhile, cook the pasta according to the package directions and then drain well.
Either make some enchilada sauce using this recipe (make a half recipe), or warm up some canned enchilada sauce. Whisk in the sour cream.
Shred the monterrey jack cheese and slice the green onions. Monterrey jack is perfect for this dish because it’s nice and creamy.
Finally, combine the cooked and drained pasta with the chicken and sauce. You can do this in the skillet if it’s big enough, or in the pot that you cooked the pasta in. Either way, have the heat turned off or just on it’s lowest setting to keep it warm. Taste the mixture to see if you want more salt or other seasonings.
Sprinkle on the cheese and sliced onions and let the residual heat melt the cheese. Serve warm!
Yeah, the more I think about it, the more I wish I would have added some black beans! Yum!