Chicken Enchilada Pasta

Method4 steps · about 45 min

1. 1

   Step 1: Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.

   Cook penne pasta · 11 minUses 1 (16 ounce) package penne pasta, or to taste · Water as needed for boiling pasta · Salt as needed to lightly salt pasta water

2. 2

   Step 2: Heat oil (2 tablespoons) in a large, deep skillet over medium-high heat. Saute onion (1) in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper (1) and garlic (2 cloves) into onion; saute until fragrant and softened, another 3 to 5 minutes.

   Uses 2 tablespoons olive oil · 1 onion, diced · 1 red bell pepper, diced · 2 cloves garlic, minced

3. 3

   Step 3: Stir chicken (2), green enchilada sauce, red enchilada sauce (⅔ cup), diced green chiles, chili powder (2 teaspoons), cumin (1 teaspoon), and salt (½ teaspoon) into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.

   Simmer enchilada sauce · 10 minUses Sauteed onion, red pepper and garlic · 2 cooked chicken breasts, shredded, or more to taste · 2 (10 ounce) cans green enchilada sauce · ⅔ cup red enchilada sauce · 1 (4 ounce) can diced green chiles · 2 teaspoons chili powder · 1 teaspoon ground cumin · ½ teaspoon salt

4. 4

   Step 4: Reduce heat to low and stir sour cream (1 cup) into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

   Uses 1 cup sour cream · Chicken enchilada mixture with melted cheese · Cooked drained penne