Description
A creamy pasta dish that combines the flavors of white chicken enchiladas with tender noodles, melted Jack cheese, green chilies, and sour cream for a hearty and comforting meal.
Ingredients
12 oz angel hair pasta
1 tbsp olive oil
2 tbsp butter
1 medium onion, chopped
1 can (4 oz) green chilies
1 tsp Creole seasoning, divided
2 tbsp all-purpose flour
1 can (14.5 oz) 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
Instructions
- Fill a large pot with water and bring to a boil. Add pasta and cook according to package instructions, then drain.
- In another large pot, heat olive oil and butter over medium-high heat.
- Add the chopped onion and green chilies. Season with 1/2 teaspoon Creole seasoning and sauté for about 7 minutes, until onions are softened and translucent.
- Stir in flour and cook for about 1 minute.
- Add chicken broth and bring to a boil. Add chicken pieces, season with remaining 1/2 teaspoon Creole seasoning, and simmer over medium heat for 15–20 minutes until chicken is fully cooked.
- Stir in sour cream and 1 cup of shredded Jack cheese. Let simmer for 5 minutes until creamy.
- Add cooked pasta and stir to coat evenly with the sauce.
- Serve warm topped with extra shredded cheese, black olives, and cilantro if desired.
Notes
Use rotisserie chicken for a quicker version.
Swap Monterey Jack with pepper jack for extra spice.
Substitute pasta types such as penne, rotini, or spaghetti.
Add vegetables like bell peppers, corn, or spinach for more nutrition.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
