White Chicken Enchilada Pasta

White Chicken Enchilada Pasta -my favorite enchilada recipe made with pasta instead of tortillas – SO much easier to make! No cream of anything soup!! Chicken, pasta, green chiles, and cheese tossed in a quick homemade sour cream sauce. SO good! I wanted to lick my plate! Can make in advance and refrigerate or freeze for later. A great change to taco night! #mexican #pasta #chicken

plate of chicken pasta

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This is a variation on one of our favorite enchilada dishes – White Chicken Enchiladas. I swapped out the tortillas for pasta. YUM! We both LOVED this. It was incredibly delicious. We’ve made this several times and just can’t get enough of it.

How to Make White Chicken Enchilada Pasta

This was much easier to make than the rolled enchilada dish. I didn’t have to take the time to stuff tortillas and roll them up. I just made the sour cream sauce, boiled the noodles, and mixed everything together. We actually preferred this to the original. 

  • I used rotisserie chicken for the cooked chicken in this recipe. You will need about half a chicken for this recipe.
  • You can use low-fat sour cream. I don’t suggest fat-free.
  • I used Monterey Jack cheese. I’ve also used Pepper Jack Cheese. You can use any cheese you prefer.
  • If you want a spicer dish, swap the diced green chiles for a can of diced jalapeños.
  • Can chicken enchilada pasta be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
  • Can chicken enchilada pasta be frozen? Yes! You can assemble the casserole and freeze for a quick meal later. To bake the casserole after freezing, thaw completely and bake as directed below.
  • You can also freeze the casserole after baking. To reheat, partially thaw. Cover the pan with aluminum foil. Bake at 350ºF for 30 to 40 minutes, until warm.
White Chicken Enchilada Pasta -my favorite enchilada recipe with pasta instead of tortillas - much easier! No cream of anything soup!! chicken, pasta, green chiles, cheese, tossed in a homemade sour cream sauce. SO good! I wanted to lick my plate!

What to Serve with Chicken Enchilada Pasta

This pasta has quickly become a favorite at our house. We usually serve it with some black beans or a salad and some cheesy bread. Here are a few of our favorite recipes from the blog that go great with this yummy Sour Cream Enchilada Pasta:

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plate of chicken pasta

White Chicken Enchilada Pasta

Yield: 8 people
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
White Chicken Enchilada Pasta -my favorite enchilada recipe with pasta instead of tortillas – much easier! No cream of anything soup!! chicken, pasta, green chiles, cheese, tossed in a homemade sour cream sauce. SO good! I wanted to lick my plate!

Ingredients:

  • 12- oz penne pasta
  • 2 cups chopped cooked chicken
  • 1 (4-oz) can green chiles
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp butter
  • 3 Tbsp flour
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp taco or southwestern seasoning
  • 2 cups chicken broth
  • 1 cup sour cream

Instructions:

  • Preheat oven to 350ºF. Spray a 9×13 pan with cooking spray.
  • Cook pasta according to package directions. Drain and set aside.
  • In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth, garlic powder, onion powder, and southwestern seasoning. Whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies
  • Toss together pasta, sauce, chicken and half of cheese. Pour into prepared pan. Top with remaining cheese.
  • Bake 25-30 minutes until bubbly and cheese is melted.

Notes:

I used rotisserie chicken for the cooked chicken in this recipe. You will need about half a chicken for this recipe.
You can use low-fat sour cream. I don’t suggest fat-free.
I used Monterey Jack cheese. I’ve also used Pepper Jack Cheese. You can use any cheese you prefer.
If you want a spicer dish, swap the diced green chiles for a can of diced jalapeños.
You can assemble the casserole ahead of time and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
You can assemble the casserole and freeze for a quick meal later. To bake the casserole after freezing, thaw completely and bake as directed below.
You can also freeze the casserole after baking. To reheat, partially thaw. Cover the pan with aluminum foil. Bake at 350ºF for 30 to 40 minutes, until warm.

Steph

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plate of chicken pasta

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Comments

  1. This is one that I absolutely have to try. Especially if I just go by and get a rotisserie chicken on a weeknight. Sounds great.

  2. Thanks, this looks much easier than the enchiladas with rolled up tortillas we eat so often. For a white sauce, I substitute white pasta sauce, like Classico's Creamy Alfredo or 4 Cheese Alfredo. Then I don't need to add onion or garlic powder (allergic). If you like cilantro, add some to chopped tomatoes for a topping, like they do at Dos Amigos restaurants here.

  3. Love this idea! I've made your white chicken enchiladas several times, and we love it, but it's a lot of work. This sounds way easy!

  4. This sounds amazing! I think this will be on my table this weekend! This may be a dumb question but…southwestern seasoning? Is this something you buy on the spices aisle? Could I just use taco seasoning?

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