One-Pot Cheesy Chicken Enchilada Pasta

Because who likes dishes?

Philia Kelnhofer

Recipe excerpted from Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer

Who wants to be stuck doing tons of dishes? Not me, that’s for sure. With this one-pot recipe you’ll have a wonderful meal on the table in less than 30 minutes and cleanup will be a breeze. Everyone will love this twist on chicken enchiladas by having them as a pasta dish. This is definitely one weeknight dinner to make tonight.

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6
Servings
545
Calories Per Serving
Deliver Ingredients

Ingredients

For the Chicken Enchilada Pasta

  • 1 Tablespoon extra-virgin olive oil
  • 1/2 Pound chicken breast tenderloins or chicken breast, cubed
  • 1/4 Teaspoon salt
  • Pinch freshly ground pepper
  • 1 (16-ounce) Jar red enchilada sauce
  • 2 Cups water
  • 1 Pound pasta
  • 1 1/2 Cup Mexican-blend shredded cheese

Directions

For the Chicken Enchilada Pasta

NOTE

A cool trick I learned from my mother is that instead of using a measuring cup for pouring the water into the pot, use the empty sauce jar, which holds 2 cups. That way you’ll get any remnants of the sauce that remain in the jar and save on cleanup.

1. In a large pot with a lid, heat the olive oil over high heat for 1 minute, then add the cubed chicken, salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes, until no more pink is visible and the edges start to brown.

2. Pour the enchilada sauce and water into the pot (see note) and then add the pasta. Stir once, then cover with the lid and let cook, covered, for 5 minutes.

3. Remove the lid, stir, then replace the lid and cook for another 8 minutes. Remove from the heat, stir in the cheese, and serve and enjoy.

Nutritional Facts

Total Fat
19g
29%
Sugar
7g
N/A
Saturated Fat
7g
36%
Cholesterol
44mg
15%
Protein
23g
47%
Carbs
69g
23%
Vitamin A
74µg
8%
Vitamin B12
0.4µg
5.8%
Vitamin B6
0.1mg
6.8%
Vitamin C
2mg
3%
Vitamin D
0.2µg
0.1%
Vitamin E
0.7mg
3.3%
Vitamin K
8µg
10%
Calcium
216mg
22%
Fiber
4g
17%
Folate (food)
25µg
N/A
Folate equivalent (total)
25µg
6%
Iron
2mg
11%
Magnesium
57mg
14%
Monounsaturated
7g
N/A
Niacin (B3)
3mg
17%
Phosphorus
356mg
51%
Polyunsaturated
2g
N/A
Potassium
271mg
8%
Riboflavin (B2)
0.2mg
11.9%
Sodium
1016mg
42%
Thiamin (B1)
0.2mg
10.3%
Trans
0.3g
N/A
Zinc
2mg
16%

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