This recipe is 2 amazing dishes mixed into one. It’s pasta and enchiladas. This pasta is a great fusion of 2 favorites in my opinion. It’s simple to make. You can remove the chicken to make a vegetarian dish and you can add any veggies you have on hand.
This recipe calls for cooked chicken. I’ve done it 2 different way. I’ve used a rotisserie chicken that I just removed the chicken from the bone and diced up. I’ve also made salsa chicken in the crockpot. (Check out that recipe under crockpot on the table of contents) Either way is completely fine. The chicken just needs to be fully cooked.
This is definitely a quick weeknight recipe. Perfect for left over chicken and can be put together rather quickly and the results are delicious! Give it a try, let me know how you like it!
Chicken Enchilada Pasta
1lb chicken, cooked and diced or shredded
1 lb pasta, I use penne
1 28 oz can red enchilada sauce
15 oz container part skim ricotta cheese
6 oz cheese
1/2 red pepper, diced
1 medium onion, diced
3 T cilantro, chopped
1 T taco seasoning
2 t salt, optional
2 t pepper, optional
2 T olive oil
Directions: Boil water for pasta. Don’t forget to season water with salt. Cook pasta according to package. While water is boiling and pasta is cooking. Heat a medium sauté pan on medium high heat. Add in the oil and let heat 2 minutes. Next add in the onion and pepper and let cook 3-4 minutes.
Add the cooked chicken into the pan and mix well. Next pour in the enchilada sauce. Season with the taco seasoning and salt and pepper if using. Let cook for 5-6 minutes. Stir in the cheese until it’s fully melted.
Next remove from heat and stir in the ricotta cheese and cilantro. Add in cooked pasta and mix well. Serve immediately with your favorite taco toppings. Enjoy!
Note: My picture is topped with a dollop of sour cream, avocado, chives, onions and cotija cheese.