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A green bowl of white chicken enchilada pasta with a fork in it
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5 from 1 vote

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!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 476kcal
Author: Julie Evink


  • 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