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!
- 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.