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White Chicken Enchilada Pasta

This pasta skillet dinner is packed with chicken and green chiles in a smooth and creamy sauce. All the flavors of white chicken enchiladas, but all done in one pan!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Servings 6


  • 2 tbsp butter
  • 2 tbsp flour
  • 3 1/3 c chicken broth
  • 8 oz uncooked angel hair pasta
  • 1 4 oz can diced green chiles
  • 1 1/2 c shredded cooked chicken
  • 2/3 c sour cream
  • 1/2 tsp garlic powder
  • 1 c Monterrey jack cheese
  • 1/4 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.
Keyword leftover chicken, pasta skillet, skillet dinner, white chicken enchiladas