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One Pan Sour Cream and Jalapeño Cheddar Chicken Enchilada Pasta

By: Nicole 45 Comments
Posted: 08/15/14 Updated: 03/30/15

This post may contain affiliate links. Please read my disclosure policy.

One Pan Sour Cream & Jalapeno Cheddar Enchilada Pasta via cookingforkeeps.com

I try not to conform to trends too much, with food and life in general, but sometimes I get sucked in, it’s just human nature. And you know what? Sometimes a trend turns into a classic. Like that time, skinny jeans were a trend I refused to buy into, ummm yeah, I think those are here to stay. Thank goodness I buckled and bought a pair sophomore year of college, I can’t imagine not having at least ten pairs of skinnies hanging in my closet right now. Life-changing.

The whole one pan cooking concept has totally caught my eye over the last year. The idea of only using one pan to cook an entire dish is pretty appealing to a me, a girl that typically dirties up no less than half her inventory of baking dishes and pans, even when making something as simple as a BLT. On the weeknights after dinner is ready, and after we’ve scarfed down whatever meal I’ve prepared, Kevin often walks into the kitchen, looks around, sighs, laughs and follows it up with a, “Really, on a Tuesday night?” I just shrug, and ensure him it’s not nearly as bad as it looks, which is followed up by an immediate eye roll. Good thing he loves me.

One Pan Sour Cream & Jalapeno Cheddar Enchilada Pasta via cookingforkeeps.com

Between work, this blog, freelance work, vacations, birthdays and just life in general the summer days have become increasingly busier by the minute. I just don’t have the time or patience lately to crank out complex meals that take any longer than 30 or 40 minutes to prepare. To combat these issues I’ve been making meals like this, this and this. And now, I’m busting out the one-pot trend.

I was craving my sour cream enchiladas (pardon the old pictures), but had zero motivation to cook the chicken, make the sauce, roll the enchiladas and then bake them; a process that would take at least an hour. Instead, I took all the flavors and swapped out the tortillas for the pasta, cooked it all in one pot, and called it a day.

In this particular version, I sautéed up a bit of onion and garlic in some olive oil. Added in my favorite white chicken enchilada spices like ground cumin and ground coriander and then filled the pot with chicken broth and a couple raw pieces of chicken. I brought the mixture up to temperature and cooked the chicken for a bit, and then added the pasta in. Once everything is cooked (pasta should be aldente), I added in a generous amount of sour cream and topped the whole dish off with some chopped cilantro.

One Pan Sour Cream & Jalapeno Cheddar Enchilada Pasta

I guess trends aren’t all that bad, are they??

Print
One Pan Sour Cream and Jalapeño Cheddar Chicken Enchilada Pasta

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4-6

Serving Size: 1 serving

All the flavors of sour cream chicken enchiladas cooked in one pot and in under 30 minutes!

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 ½ teaspoons cumin
  • ¼ teaspoon coriander
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 5 cups chicken stock
  • 8 ounces diced green chile
  • 1 ½ pounds raw chicken breast (if they are large cut in half lengthwise)
  • 1 pound brown rice fussili
  • 1 cup shredded jalapeno white cheddar or Monterrey jack cheese
  • ½ cup light sour cream or Greek yogurt
  • Cilantro for garnish

Instructions

  1. In a large pot, heat oil to a medium heat. Add onion and garlic. Cook until soft, about 3-4 minutes. Add spices, stir and cook another minute. Add chicken stock, green chiles and chicken breast. Bring to a boil and reduce to a simmer for five minutes. Add noodles.
  2. When chicken is finished cooking, remove and cut into bite-sized pieces. Set aside.
  3. When noodles are aldente, reduce heat to low, and add in half of cheese. Stir until melted. Add in sour cream or Greek yogurt and chicken, stir until combined.
  4. Season with salt and pepper.
  5. Top with remaining cheese and sprinkle with cilantro.
3.1
https://www.cookingforkeeps.com/one-pan-sour-cream-jalapeno-cheddar-chicken-enchilada-pasta/

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

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  1. Jamie says

    Posted on 12/15/14 at 11:20 pm

    So I tried making this tonight. Overall, success. Although mine turned out to have a bit of excess moisture, so I think next time I try this, I may scale back on the chicken stock (could be because I used ground chicken instead of chicken breast). Yummy!

    Reply
    • Nicole says

      Posted on 12/17/14 at 3:19 am

      Maybe I should note that a little less liquid should be used just in case?? You can always add, but not subtract! So glad you liked it Jamie!

      Reply
  2. Monica says

    Posted on 8/25/15 at 11:36 pm

    Made this tonight for dinner (with a few tweeks). I probably doubled the cumin and coriander, added an entire jalapeño, and used only 4 cups of stock. Oh. I used shallots instead of onions (all I had in house) and used way more garlic. (I’m a Cuban girl, so to me there’s no such thing as too much cumin or garlic!) Anyway… this was DELISH! And I will make again. Took me longer than a half hour, but we’ll worth the extra time. THANKS! OH! Made your pop tart croque monsieurs last night! Two of your recipes – two nights in a row – two winners!

    Reply
    • Nicole says

      Posted on 8/27/15 at 12:19 am

      Awesome!!! So glad you liked everything Monica!!! Those pop tarts are my FAVORITE! 🙂

      Reply
      • Monica says

        Posted on 4/24/17 at 5:05 pm

        Just wanted to circle back here… This recipe has become a REQUESTED STAPLE at home. Feeding three “men” (55, 22, and 19), I make it with two pounds of bowtie pasta. It makes for GREAT leftovers, which is KEY for us. The fact that it is truly ONE POT makes it allll the more delish! So, thanks again for this!

        Reply
        • Nicole says

          Posted on 4/24/17 at 5:56 pm

          LOVE to hear this Monica!!!!! Thanks so much for your comment, I really appreciate it!

          Reply
  3. CoryJo says

    Posted on 1/20/16 at 2:35 pm

    This is a wonderful meal! Full of flavor. Is there any way to tweak this to make in a crockpot?

    Reply
  4. Raeesah says

    Posted on 10/22/19 at 6:16 pm

    Hi! Have just come across this recipe pretty late. This recipe looks delish but I have a few questions. When it says 8 ounces of green chillis. What type are we talking because it sounds like a lot of green chillis. Also I haven’t come across jalapeño cheddar. Would normal cheddar work out ok?

    Reply
    • Nicole says

      Posted on 10/30/19 at 2:43 pm

      Sorry for the delay! Canned green chilies! I would use Monterrey jack!

      Reply
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