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Cheesy chicken enchilada pasta skillet topped with melted cheese, cilantro, and avocado slices.

Cheesy Chicken Enchilada Pasta Skillet

A quick and easy one-pan meal combining the flavors of enchiladas with pasta.
Imprimer la recette Pin Recipe
Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Temps total 30 minutes
Portions: 4 servings
Type de plat: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Pasta
  • 8 oz penne pasta
For the Chicken
  • 1 lb boneless, skinless chicken breasts diced
  • 1 tbsp olive oil
For the Sauce
  • 1 can red enchilada sauce 10 oz
  • 1 cup chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
For the Cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
For Garnish
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced

Equipment

  • Large skillet
  • Wooden spoon

Method
 

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 5-7 minutes.
  3. Add enchilada sauce, chicken broth, cumin, chili powder, garlic powder, and salt to the skillet. Stir to combine.
  4. Bring the mixture to a simmer, then reduce heat to low. Stir in the cooked pasta.
  5. Sprinkle cheddar and Monterey Jack cheese over the top. Cover the skillet and let the cheese melt, about 2-3 minutes.
  6. Garnish with chopped cilantro and sliced avocado before serving.

Nutrition

Calories: 520kcalCarbohydrates: 45gProtéines: 38gFat: 22gLipides saturés: 10gCholéstérol: 95mgSodium: 980mgPotassium: 480mgFibre: 5gSucre: 4gVitamine A: 15IUVitamine C: 6mgCalcium: 35mgFer: 20mg

Notes

For extra spice, add a diced jalapeño with the chicken.

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