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This one pot Creamy Chicken Enchilada Pasta is perfect for a quick and easy weeknight dinner! Shredded chicken, zucchini, green chiles, tomatoes and corn are seasoned with Mexican spices then combined with pasta, enchilada sauce, cheese and Greek yogurt to make it creamy, but also keep it healthy!
I had a major craving for both Mexican food and pasta a couple weeks ago. Since chicken enchiladas are my favorite Mexican dish, I decided that this Creamy Chicken Enchilada Pasta was the perfect way to satisfy my craving. It only need one pan to cook it in and it’s sure to be a hit with your whole family!
There’s no shortage of Mexican inspired recipes on my blog. This Mexican Chicken, Sweet Potato and Black Bean Skillet is a personal favorite. I’m also extremely fond of this Green Chile Chicken Enchilada Stuffed Spaghetti Squash and this Chicken Enchilada Dip.
Ingredient Notes
Pasta – I like to use rotini or shells. Gluten free pasta may also be used.
Green onions – I like the mild onion flavor of green onions and they cook fast.
Zucchini, corn, tomatoes – The veggies for the pasta.
Chili powder and cumin – Spice often used in Mexican and southwest cooking.
Canned green chiles – Use mild or hot depending on how spicy you like your food.
Cilantro – Fresh and lightly citrusy in flavor. Omit if you don’t like cilantro.
Green or red enchilada sauce – Use store bought enchilada sauce or homemade.
Cooked chicken – Leftover rotisserie chicken works great.
Cheese – Colby Jack, Monterey Jack or cheddar cheese all work well. Grate the cheese yourself for the best flavor. It also melts better when you grate it yourself.
Greek yogurt – Low fat or whole milk Greek yogurt are best for this recipe.
Black olives, tomatoes, cilantro and green onions – Optional toppings for the pasta.
How To Make Enchilada Pasta
This pasta recipe can be made in one pan or pot. Make sure to use one that is large enough to stir all of the ingredients together.
- Start by cooking the pasta. Cook it for a minute less than suggested because it will continue to cook when you add it back in with all of the other ingredients.
- Drain the pasta in a colander and return the pan/pot that you cooked the pasta in to the stove. Heat a couple teaspoons of olive oil in the pan and then add in the green onion, zucchini, corn and tomatoes. Season with the chili powder, cumin, salt and pepper. Sauté for about 2-3 minutes and then add in the green chiles, cilantro and shredded chicken.
- Stir everything together and pour in the enchilada sauce. Add the pasta back into the pan along with the shredded cheese. Stir until the cheese is melted and everything is heated through.
- Turn of the heat and remove the pan from the stove. Stir in the Greek yogurt until it’s incorporated. Serve the pasta topped with sliced black olive, diced tomatoes, cilantro, green onions and extra cheese if desired.
How to Make Enchilada Pasta Vegetarian?
This recipe can easily be modified to fit a vegetarian diet simply by swapping the chicken with a can of black or pinto beans. You can also add extra vegetables such as bell peppers and more zucchini if you prefer to not use beans.
Will Gluten Free Pasta Work?
Yes. I’ve made it with both gluten free and regular pasta. My favorite gluten free pasta to use is Jovial. It has a nice texture and holds up well assuming you don’t over cook it. It’s especially important to undercook gluten free pasta in this recipe as it tends to fall apart much easier that regular pasta.
Tips To Prevent the Greek Yogurt From Curdling in Pasta
Greek yogurt is my go-to ingredient to add to all of my creamy recipes without having to use cream or sour cream. To keep it from curdling or getting a grainy texture, it’s important to remove the pasta from the heat and stir it in quickly at the end. I also measure out the yogurt when I start cooking so it can come to room temperature. This way it doesn’t go into the hot pasta ice cold and seize up.
Creamy Chicken Enchilada Pasta
Ingredients
- 8 ounces uncooked pasta, such as rotini or shells
- 1 tablespoon olive oil
- 1/2 cup sliced green onions
- 1 1/2 cups diced zucchini
- 1/2 cup frozen corn, defrosted
- 1/2 cup diced tomatoes
- 4 ounces diced green chiles
- 2 cups shredded chicken
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 8 ounces green or red enchilada sauce
- 1/2 cup shredded cheddar Colby Jack or Monterey Jack cheese
- 2 tablespoons chopped cilantro
- 1/3 cup plain greek yogurt, 2% or whole work
- tomatoes, black olives, cilantro, green onions and extra cheese for toppings
Instructions
- Cook the pasta and drain it in a colander. Return the pot or pan to the stove and heat the olive oil over medium heat. Swirl to coat the bottom when hot.
- Add the green onions, zucchini, corn and tomatoes to the pan, season with salt and pepper and sauté for 3-4 minutes.
- Add in the green chiles, shredded chicken, chili powder, cumin, enchilada sauce, cilantro and shredded cheese. Stir until combined.
- Add the pasta back into the pan and stir until everything is heated through and the cheese is melted. Remove the pan from the heat and stir in the Greek yogurt until incorporated and creamy. Serve the pasta topped with diced tomatoes, black olives, green onions, cilantro and extra cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
