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One Pan Sour Cream and Jalapeño Cheddar Chicken Enchilada Pasta

All the flavors of sour cream chicken enchiladas cooked in one pot and in under 30 minutes!

Ingredients

    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 2 garlic cloves, minced
    • 1 ½ teaspoons cumin
    • ¼ teaspoon coriander
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 5 cups chicken stock
    • 8 ounces diced green chile
    • 1 ½ pounds raw chicken breast (if they are large cut in half lengthwise)
    • 1 pound brown rice fussili
    • 1 cup shredded jalapeno white cheddar or Monterrey jack cheese
    • ½ cup light sour cream or Greek yogurt
    • Cilantro for garnish

Directions

  1. In a large pot, heat oil to a medium heat. Add onion and garlic. Cook until soft, about 3-4 minutes. Add spices, stir and cook another minute. Add chicken stock, green chiles and chicken breast. Bring to a boil and reduce to a simmer for five minutes. Add noodles.
  2. When chicken is finished cooking, remove and cut into bite-sized pieces. Set aside.
  3. When noodles are aldente, reduce heat to low, and add in half of cheese. Stir until melted. Add in sour cream or Greek yogurt and chicken, stir until combined.
  4. Season with salt and pepper.
  5. Top with remaining cheese and sprinkle with cilantro.