Chicken Enchilada Pasta

When sour cream enchiladas meet cozy pasta, a drool worthy Chicken Enchilada Pasta is born.

📝 Ingredients

• 1 tbsp olive oil
• 1 1/2 lbs chicken breast, cut into bite-sized pieces
• 1 small onion, chopped
• 2 large garlic cloves, minced
• 1 1/2 tsp cumin
• 1/4 tsp coriander
• 1 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 5 cups low sodium chicken stock
• 8 oz diced green chile
• 1 lb rotini or other short pasta
• 1 cup shredded jalapeno cheddar cheese
• 1/2 cup light sour cream
• cilantro

👨‍🍳 Instructions

1. 1In a large stock pot with high sides, heat oil to a medium heat. Season the chicken with salt and pepper. When the pan is hot, add the chicken. Do not disturb the chicken for a few minutes so it can sear. Flip and continue to sear the chicken until both sides are brown. Remove the chicken to a plate. It's okay if it is not completely cooked through. To the same pan, add another tablespoon of olive oil. When the oil is hot, add onion and garlic. Cook until soft, about 3-4 minutes.
2. 2Add spices to the onion mixture, stir and cook another minute. Pour in 1 cup of the chicken stock and green chiles. Use a wooden spoon to scrape up all the brown bits at the bottom of the pan. Add the remaining chicken stock and 1/2 teaspoon salt. Bring to a boil and add the pasta and reserved chicken. Stir to combine. Reduce the liquid to a simmer. Continue to simmer the noodles until they are aldente, about 8-9 minutes.
3. 3Reduce heat to low, and add in the cheese. Stir until melted. Remove from the heat and add in sour cream or Greek yogurt. Season to taste with salt and pepper. Garnish with cilantro.