White Chicken Enchilada Pasta
White Chicken Enchilada Pasta Recipe ~ A Pasta Recipe Loaded with the Flavors of White Chicken Enchiladas like Green Chiles, Black Olives, a little sour cream, and melted jack cheese!
- 12 oz. angel hair pasta
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion chopped
- 1 4 oz. can green chilies
- 1 tsp creole seasoning
- 2 tbsp all purpose flour
- 1 14.5 oz. can chicken broth
- 2 chicken breasts cut into 1 inch pieces
- 1/2 cup sour cream
- 1 1/2 cups 8 oz. shredded Jack cheese
- Optional toppings: sliced black olives chopped cilantro
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.
Calories: 476kcal | Carbohydrates: 48g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 562mg | Potassium: 404mg | Fiber: 2g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 9.3mg | Calcium: 254mg | Iron: 1.4mg