White Chicken Enchilada Pasta
White chicken enchilada pasta brings together shredded cooked chicken, green chiles, cheddar, and a tangy sour cream coating. It has the flavors of a creamy Tex-Mex dinner with pasta instead of rolled tortillas.
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 8 oz pasta dry
- 1 can green chiles
- 1 cup cheddar shredded
- 1/2 cup sour cream
- 2 cloves garlic minced
- 1 medium onion diced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
As Needed
- cooking oil as needed to coat the skillet
- water for boiling the pasta; reserve 1 cup cooking water
Instructions
Prepare the Pasta and Filling
- Boil the 8 ounces pasta according to package directions until al dente, about 8–12 minutes. Reserve 1 cup cooking water, then drain.
- Heat enough cooking oil to coat a large skillet over medium heat. Cook the onion for 5–7 minutes until soft, then stir in the garlic for 30 seconds until fragrant.
- Add the cooked chicken, green chiles, cumin, salt, pepper, and 1/4 cup reserved pasta water. Cook over medium-low heat for 3–5 minutes, stirring, until the mixture reaches 165°F.
Finish the Pasta
- Remove from heat and mix the sour cream with 2 tablespoons reserved pasta water. Toss into the skillet with the pasta and all the cheddar until coated and the cheese melts, adding more reserved water as needed.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.