Chicken Enchilada Pasta

You guys I literally dream about this pasta! It is so creamy and delicious and has all of the wonderful flavors of enchiladas in pasta form. It's so easy to make and I don't think there is anyone who wouldn't love this. If you're looking for an easy weeknight meal where you don't have to turn on your oven, then this is it!

Chicken Enchilada Pasta
Adapted from The Recipe Critic
8 oz. large pasta shells 
1 large chicken breast cooked & shredded
1 Tbsp. olive oil
1 tsp. garlic, minced
1/2 medium onion, diced
1/4 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
1 (10 oz.) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 cup shredded cheddar cheese
1/2 cup plain greek yogurt
1 (15 oz.) can black beans, drained and rinsed
cilantro for garnish

1. Cook the pasta according to the package directions. Drain and set aside.
2. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and cook 1 minute more.
3. Add cumin, chili powder, salt and enchilada sauces and stir until heated through. Stir in cheese and greek yogurt until melted and creamy. Pour in chicken, pasta and black beans and stir until combined. Top with cilantro if desired. 


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