White Chicken Enchilada Pasta is packed with chicken and green chiles in a smooth and cheesy white sauce. All the flavors of white chicken enchiladas, but done in one pan!Jump to Recipe
If you had to choose one type of cuisine to eat the rest of your life, which would you choose? It's like choosing your favorite child....just impossible! Mexican food is the first that comes to mind for me, but then I realize I'd miss pizza, pasta and sushi way too much to go all in on Mexican. ha!
Growing up, we ate lots of meat and potatoes. There are many things I miss about being on the farm, but Mom's cooking is definitely up there at the top of the list! Although she makes a mean meatloaf and cheesy potatoes, two of my favorite meals were Enchilada Casserole and White Chicken Enchiladas! (We loved our down-home comfort food, but Mexican food was always a hit!)
On days when I don't have time to get the oven pre-heated and my daughter is too impatient to wait for something to bake too long (she gets her impatience from me...), a pasta skillet dinner is the perfect option. They're super quick, creates few dirty dishes and is a filling, delicious meal everyone loves.
There are several one pot skillet dinners we love, but when I had leftover chicken one day, I decided to transform Mom's White Chicken Enchiladas into a pasta skillet. I'm SO glad I did!!!
How do you make White Chicken Enchilada Pasta?
My favorite thing about this recipe (other than eating it! haha) is the fact that you don't have to boil the noodles before adding them. Cutting out this step means fewer dishes and a lot less time!
- Gather you ingredients. This recipe comes together super quickly, so I recommend getting all of your ingredients together and ready first. Open the can of green chiles, open the sour cream, open the chicken broth, chop the cilantro....you get the point!
- Grab a large skillet. This recipe makes a pretty good sized batch of pasta, so you'll want to make sure it'll hold 8+ cups.
- Make the white sauce. If you've never made a rue, don't fret. It's really pretty darn simple! You'll melt the butter, whisk in the flour and whisk in the broth a little bit at a time. This will help guarantee that you've got a smooth sauce without clumps.
- Add and cook the pasta. Angel hair pasta cooks really quickly, so this won't take more than 5 minutes.
- Stir in all the goodies! Lastly, you'll add all the taste mix ins - chicken, sour cream, cheese, green chiles and seasonings. Once the mixture is hot and the cheese is melted, it's ready to be enjoyed!!
What kind of chicken should I use for this pasta skillet?
We like using shredded rotisserie chicken for this recipe for a couple reasons. First off, it’s EASY. Second, our local grocery store has such tasty rotisserie chicken and it's super inexpensive.
However, you could use other types of chicken too. You can bake chicken breasts or thighs (or whichever cut you like) until it’s done and shred or dice it. Have leftover grilled chicken? Leftover fried chicken? Leftover any other type of chicken? Go for it!
Are green chiles spicy?
Many people automatically connect the word "chile" with spice. However, not all chiles are spicy. I typically get canned mild green chiles, which aren't spicy - perfect for a family with kids! However, if you want a little more heat in your dish, you can use a can of "hot green chiles" instead!
What should I serve this pasta with?
Because this dish is so creamy and delicious, it's nice to cut the richness with something light and fresh! Therefore, we like to serve this with a crisp green salad and fruit. Aaaaand because I'm a dessert-a-holic, a quick dessert like my Best Ever Scotcheroos is the perfect way to finish off the meal! 😉
More pasta skillet dinners you might like....
One-Dish Ground Beef Casserole
Creamy Red Pepper Pasta Skillet
One-Pot Cheesy Ham and Noodle Casserole
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White Chicken Enchilada Pasta
- 2 tablespoon butter
- 2 tablespoon flour
- 3 ⅓ c chicken broth
- 8 oz uncooked angel hair pasta
- 1 4 oz can diced green chiles
- 1 ½ c shredded cooked chicken
- ⅔ c sour cream
- ½ teaspoon garlic powder
- 1 c Monterrey jack cheese
- ¼ c fresh cilantro
- salt to taste
- In a large skillet, melt the butter.
- Use a whisk to stir in the flour. Cook for 1 minute.
- Whisk in 1 cup of the chicken broth; once smooth, add the remainder; bring to a boil.
- Stir in the angel hair pasta and cook for about 5 minutes or until the pasta is al dente.
- Stir in the green chiles, chicken, sour cream, garlic, cheese, cilantro and salt and cook on medium-low until cheese is melted and ingredients are fully combined.
- Serve hot.
Recipe added to the Weekend Potluck.
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