tasty and tender grilled round eye. With this filling, paleo-friendly dish, you may broaden your culinary horizons.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 1 (16 ounce) package penne pasta, or to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 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
- 2 cups shredded Colby-Monterey Jack cheese
- 1 cup sour cream
Instructions
- 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.
- Heat oil in a large, deep skillet over medium-high heat. Sauté onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; sauté until fragrant and softened, another 3 to 5 minutes.
- Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt 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.
- Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.
Nutrition Facts
| Calories | 558 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 15 g |
| Sodium | 686 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
My incredibly picky teenager asks me to make this pasta every week, fantastic!
Not sure how it is getting such good reviews. I’m sure the enchilada sauce you choose must impact the flavor. I used the Old El Paso canned sauce. Perhaps that was the issue. Followed the recipe exactly other than using rotini pasta. My family found it tolerable. We’re normally big pasta eaters but nobody cared for seconds of this. Definitely won’t repeat.
One of my favorite recipes! It is great as is, but I also use a full can of red enchilada sauce and have no shame and use the full container of sour cream. I’m actually making it again right now!
Family meal perfection! Made as directed, except I might have been a little short on the red pepper as I only had a half in the fridge. I will be using this recipe again, and again.
I made the is for a outdoor get together and everyone loved it. Interestingly I did not have enough green enchilada sauce, but it did not seem to make a difference. Enjoy this one and get ready to be asked for the recipe.
delicious, I was worried at first while making it, but once I tasted it, it was so amazing! Made just as directed, will be making again, It was wonderful, thank you for the awesome recipe!
Delicious! My daughter who is 16 now was diagnosed with Celiac disease when she was 7. We used to make enchiladas once a week. But we don’t anymore as we haven’t found a good gf tortilla alternative. But tonight she took one bite of this and smiled. And said Yes! This is what I remember from childhood! This will become a standard dinner selection for us. Thanks for the submission!
Absolutely delicious even with edits to make a healthier version: 1 cup of cheese and 1/2 cup light sour cream. I also used 5 chicken breasts (seasoned, cooked, sliced into 1”x1/2” strips) vs 2 breasts shredded) and it was the perfect amt of protein to offset the amt of pasta. Once the sauce was prepared, we reserved 2 cups
At first my fam was a little leary of it, because it’s a new recipe that I’m trying out on them. Til they tasted it, my family loved it.
Loved this recipe. I would add black olives next time though. All in all definitely make again and again.
Amazing!
Turned out delicious. Only change I made was to use a little less chili powder since I wasn’t sure if it would be too spicy. My husband said it was great and he added a little more
I took another reviewer’s advice and used the entire can of red sauce. This was the best review I’ve gotten from my kids in awhile!! I will make this one, again!!
My whole family liked this. I made it per recipe, but would use light sour cream next time.
absolutley delicious!!!!!!!!
Green enchilada sauce was overpowering. Also didn’t have penne on hand, so used medium shell pasta (it worked!). Remade it omitting the green, used only one can (homemade batch) red enchilada sauce, used rotisserie grilled chicken, added 1/4 C lime juice. Substituted Greek yoghurt for sour creme. Delish!
Husband loves chicken enchiladas, I don’t like them so this was my way of compromising and it was wonderful! Rotisserie chicken made it even faster, I highly recommend! I ate my whole bowl….
Super delicious! I made as is and it was delicious. This is not a low calorie dish by any means. I would say that I might treat it like a baked ziti next time and share it.
My first taste of this recipe was when a friend made it and shared some with me. She made it as written and it was fantastic. I followed some reviews and added saute’d peppers, corn and black beans to the sauce, also didn’t have sour cream so subbed in Greek yogurt instead. I loved it both ways, but anytime I can get extra veggies in a meal, I’ll do it. Sprinkled with chopped avocado, tomato and olives and it was a hit at our house! Thanks for this recipe, I’m making it for our family gathering next week.
OMG! This was delicious. Husband cooked two small chickens and we had two nights of tacos. Leftover chicken, what to do?! Found this and made it. Added some corn when I added the chicken and sauces, etc. Also heated some black beans and added these to mine (though my kids enjoyed them as a side, and hubby can’t eat them). But it was so wonderful. Everyone liked it, even my picky 8 year old! Husband announced this would be on regular rotation for chicken! WIN!
Only alteration I made was using 3 mini sweet peppers instead of a bell pepper. It was great – the kids ate it without complaint… which is a pretty good endorsement.