One Pan Green Chile Chicken Enchilada Pasta

I based this recipe off of

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 servings

Here’s What You Need:

  • 1 lb chicken breasts
  • 2 Tbsp olive oil
  • ½ cup diced yellow onion
  • 1 Tbsp minced garlic
  • 1-4 oz can diced mild green chiles
  • 1-10 oz can green chile verde enchilada sauce
  • ½ cup Pace Picante sauce
  • 2½ cups small, uncooked pasta
  • 1 cup water
  • 4 oz fat free cream cheese
  • 1 cup shredded jack cheese


  • In a 12″ pan or skillet, heat olive oil over medium heat.
  • Add onions and stir until soft – about 3 minutes.
  • Season chicken with a little salt and pepper and add to the pan and brown, then add garlic and stir.
  • Add green chiles, chile verde sauce, picante sauce, uncooked pasta and water. Stir then bring to a boil over medium high heat.
  • Reduce heat to low, cover and simmer for 20 minutes.
  • Remove from heat and stir in cream cheese until completely melted and incorporated, then sprinkle with jack cheese.
  • Cover for at least five minutes to allow cheese to melt.
  • Garnish with green onions or olives if desired.

Chefs Notes:
This had such a good flavor to it. It was a little weird, having enchilada pasta, but it was yummy. I served it with a side of warm tortillas just because that’s what I had available at the time.




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