Chicken Enchilada Pasta

There are many reasons I love pasta, of course, but probably one of the biggest of those reasons is because of how quick it is to make. A lot of pasta dishes are ready in the time it takes for the noodles to cook, and as an extremely busy working mom, that aspect alone is enough to make me jump for joy.

This chicken enchilada pasta is not only quick, it’s also SO DELICIOUS OMG. It’s also endlessly adaptable; black beans and corn would be great additions. It tastes exactly like a chicken enchilada, mixed up with pasta instead of wrapped up in a tortilla. My boys even loved this dish, which is a real testament to how good it is, because they’re not big fans of Mexican food. I really can’t wait to make this one again.

Chicken Enchilada Pasta
adapted from Cooking with Cristine

2 tablespoons canola oil
2 garlic cloves, minced
1 medium onion, diced
1 4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 10-ounce cans red enchilada sauce
2/3 cup chicken broth
1 rotisserie chicken, shredded
2 cups colby jack cheese, shredded
8 ounces cream cheese, cut into cubes
16 ounces penne pasta, cooked and drained
Sour cream and cilantro for serving

1. Heat oil in a large skillet. Add onion and sauté for 5 minutes, until onion is softened and translucent. Add garlic and sauté for another minute.

2. Add chiliies, salt, chili powder, cumin, enchilada sauce, chicken broth, and chicken. Simmer for 10 minutes.

3. Stir in cheese and stir until melted. Add cream cheese and stir until melted.

4. Pour sauce over noodles and stir to combine. Serve with sour cream and cilantro, if desired.