Chicken Enchilada Pasta
Ingredients
-
2
Tbsp
vegetable oil
-
1
medium
yellow onion
-
2
cloves
garlic
-
1
lb
chicken breast
-
1
cup
enchilada sauce
-
½
cup
sour cream
-
12
oz
uncooked pasta
-
1
cup
shredded monterrey jack cheese
-
2-3
whole
green onions
Instructions
- Dice the onion and mince the garlic, then sauté in a skillet with vegetable oil until soft.
- Slice the chicken into thin strips and add to the skillet, cooking until no longer pink.
- Prepare the enchilada sauce or warm up canned sauce and whisk in the sour cream.
- Cook the pasta according to package directions and drain.
- Combine the pasta, chicken mixture, and sauce in the skillet or pasta pot.
- Taste and adjust seasoning if necessary, then sprinkle with cheese and green onions.
- Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
511.8
Total fat
22.17g
Total carbohydrates
48.25g
Total protein
28.82g
Sodium
400.05mg
Cholesterol
0mg
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