White Chicken Enchilada Pasta

5 from 1 vote

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 Time10

Cook Time10

Total Time20

Course: Main Course

Keyword: leftover chicken, pasta skillet, skillet dinner, white chicken enchiladas

Servings:

Calories: 369kcal

Author: Kelsey Byrnes

Ingredients

2 tablespoons butter
2 tablespoons flour
3 1/3 cups chicken broth
8 ounces uncooked angel hair pasta
1 4-ounce can diced green chiles
1 1/2 cups shredded cooked chicken
2/3 cup sour cream
1/2 teaspoon garlic powder
1 cup Monterrey jack cheese
1/4 cup fresh cilantro
salt to taste

Instructions

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.

Nutrition