One-Pan Chicken Enchilada Pasta - fire-roasted green chilies, sour cream and jack cheese. This recipe is a must try!
Ingredients:

  • 2 tablespoons of olive oil
  • 1/2 of medium yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 pound of boneless skinless chicken breasts, diced into 1 inch pieces
  • 1/2 teaspoon of kosher salt and freshly ground pepper to taste
  • 4oz can of fire-roasted diced green chiles
  • 1 19 oz can of green chile enchilada sauce, medium or mild
  • 1 14oz can of low-sodium chicken broth
  • 1/2 pound of dried, uncooked rotini pasta, about 2 1/2 cups
  • 1/4 cup of sour cream
  • 2 cups of freshly shredded monterey jack cheese
  • fresh cilantro for garnish

Instructions:
For full directions please visit: www.number-2-pencil.com


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