White Chicken Enchilada Pasta
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making White Chicken Enchilada Pastan at home. For $1.76 per serving, you get a main course that serves 6. One serving contains 555 calories, 34g of protein, and 24g of fat. Head to the store and pick up chicken breasts, chicken broth, butter, and a few other things to make it today. Many people made this recipe, and 358 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Julies Eats and Treats. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. White Chicken Enchilada Pasta, White Chicken Enchilada, and White Chicken Enchilada Skillet are very similar to this recipe.
Servings: 6
Ingredients:
2 tbsp all purpose flour
12 oz. angel hair pasta
2 tbsp butter
2 chicken breasts, cut into 1 inch pieces
1 (14.5 oz.) can chicken broth
1 tsp creole seasoning
1 (4 oz.) can green chilies
1 1/2 cups (8 oz.) shredded Jack cheese
1 tbsp olive oil
1 medium onion, chopped
1/2 cup sour cream
Equipment:
pot
Cooking instruction summary:
Fill a large pot with water and bring to a boil for pasta. In another large pot, heat olive oil and butter over medium-high heat. Add chopped onion and green chilies. Season with 1/2 tsp. creole seasoning and saute for about 7 minutes or until onions are clear. Add flour and stir for about a minute. Stir in chicken broth. Bring mixture to a boil and then add chicken, seasoned with 1/2 tsp creole seasoning. Cook over medium heat for about 15 to 20 minutes. (Keep mixture at a simmer). While chicken is cooking, boil pasta and drain. Once chicken is cooked, add sour cream and 1 cup shredded cheese to chicken mixture and stir. Let simmer for 5 minutes. Add pasta and stir to evenly coat with sauce. Serve with a little shredded cheese on top, cilantro, and black olives.
Step by step:
1. Fill a large pot with water and bring to a boil for pasta.
2. In another large pot, heat olive oil and butter over medium-high heat.
3. Add chopped onion and green chilies. Season with 1/2 tsp. creole seasoning and saute for about 7 minutes or until onions are clear.
4. Add flour and stir for about a minute.
5. Stir in chicken broth. Bring mixture to a boil and then add chicken, seasoned with 1/2 tsp creole seasoning. Cook over medium heat for about 15 to 20 minutes. (Keep mixture at a simmer).
6. While chicken is cooking, boil pasta and drain.
7. Once chicken is cooked, add sour cream and 1 cup shredded cheese to chicken mixture and stir.
8. Let simmer for 5 minutes.
9. Add pasta and stir to evenly coat with sauce.
10. Serve with a little shredded cheese on top, cilantro, and black olives.
Nutrition Information:
covered percent of daily need
