Everything you love about a gooey cheesy chicken enchilada made in just 30 minutes on the stovetop!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
1boneless skinless chicken breast, diced
¼teaspoonsalt
¼teaspoonpepper
¼teaspoongarlic powder
¼teaspooncumin
12ouncespenne pasta, cooked until tender (use package's instructions)
Sauce
2cupsred enchilada sauce , (I used mild)
⅔cupsour cream
1teaspoonsalt , (or to taste)
½teaspoonchili powder, (or to taste)
6corn tortillas (white or yellow), sliced into ½ inch strips
½cupshredded mexican-style cheese , (monteray, jack cheese, whatever you like)
1avocado, diced (optional)
1cupcrunchy tortilla strips , (you can find these with the salad toppings at your grocery store)
¼cupcilantro, roughly chopped
Instructions
Cook pasta and set aside. Season chicken with salt and pepper, garlic powder, and cumin. Spray a large pan or nonstick skillet with cooking spray. Add chicken and cook over medium heat until chicken is cooked through (6-8 minutes).
Add enchilada sauce, sour cream, salt, and chili powder, stir to combine. Stir in cooked pasta and sliced tortillas. Add cheese and stir until melty. Top with avocado (optional), crunchy tortilla strips, and chopped cilantro.
Notes
Serve with your favorite enchilada toppings like sour cream, cilantro, and mashed avocado.