By Jeff Place
One-Pan Green Chile Chicken Enchilada Pasta 🍝
One-Pan Green Chile Chicken Enchilada Pasta 🍝
Updated at: Wed, 05 Jun 2024 04:38:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
24
High
Nutrition per serving
Calories648.1 kcal (32%)
Total Fat38.5 g (55%)
Carbs52.1 g (20%)
Sugars5.9 g (7%)
Protein23.8 g (48%)
Sodium1058.8 mg (53%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsolive oil
1onion
medium, diced
2cloves garlic
minced
2 cupschicken
cooked, shredded
1 x 10 ozcan green enchilada sauce
1 x 4 ozcan diced green chiles
8 ozcream cheese
softened
1 cupsour cream
12 ozpenne pasta
2 cupschicken broth
1 cupmonterey jack cheese
shredded
salt
to taste
pepper
to taste
fresh cilantro
for garnish
Instructions
Step 1
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onions are translucent.
Step 2
Stir in the shredded chicken, green enchilada sauce, and diced green chiles. Mix well.
Step 3
Add the cream cheese and sour cream, stirring until well combined and smooth.
Step 4
Stir in the uncooked penne pasta and chicken broth, ensuring that the pasta is submerged.
Step 5
Bring the mixture to a simmer, then reduce the heat, cover, and let cook for about 15 minutes, or until the pasta is tender.
Step 6
Remove from heat, stir in the shredded cheese until melted. Season with salt and pepper.
Step 7
Garnish with fresh cilantro before serving.
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