One Pan Green Chile Chicken Enchilada Pasta

This one pan Green Chile Chicken Enchilada Pasta is based on a favorite recipe of mine that my cousin makes. It’s her specialty and the one I always would ask for it any time I would go to visit. While hers is a traditional enchilada casserole, my version is made with Rotini pasta. It’s rich and creamy, with just enough spicy to make it interesting!

one pan green chilie chicken enchilada pasta

Like all of my one pot meals, this pasta is a quick and easy option for busy weeknights, and it makes a great Sunday supper too. Served with a salad on the side, it’s a hearty meal that will quickly become a family favorite.

This Green Chile Chicken Enchilada Pasta all cooks in one pan (I use this stainless steel pan from Calphalon), so clean up is easy. Start by sauteing the onions then adding diced chicken breasts and garlic. When you dice up the chicken, be sure to cut  it into large chunks. Smaller pieces tend to cook too fast and dry out quickly.

I wish you could smell how good this smells.

one pan green chilie chicken enchilada pasta 1

The chicken doesn’t need to be cooked through at this point because it will continue cooking in the sauce.

Next add the rest of the ingredients, except the cheeses. Stir it all up and bring it to a boil. Cover that baby up and simmer over low heat for about 20 minutes.

one pan green chilie chicken enchilada pasta 2

Once that twenty minutes is up, lift the lid and see that the sauce has reduced down and the pasta is tender. Stir in the cream cheese, then sprinkle with jack cheese. Cover it back up so the cheeses can melt and create a fantastically spicy, creamy sauce.

one pan green chilie chicken enchilada pasta 3


One Pan Green Chile Chicken Enchilada Pasta


  • 1 lb chicken breasts
  • 2 Tbsp olive oil
  • 1/2 cup diced yellow onion
  • 1 Tbsp minced garlic
  • 1-4 oz can diced mild green chiles
  • 1-10 oz can green chile verde enchilada sauce
  • 1/2 cup Pace Picante sauce
  • 2 1/2 cups small, uncooked pasta
  • 1 cup water
  • 4 oz fat free cream cheese
  • 1 cup shredded jack cheese


  1. In a 12" pan or skillet, heat olive oil over medium heat.
  2. Add onions and stir until soft - about 3 minutes.
  3. Season chicken with a little salt and pepper and add to the pan and brown, then add garlic and stir.
  4. Add green chiles, chile verde sauce, picante sauce, uncooked pasta and water. Stir then bring to a boil over medium high heat.
  5. Reduce heat to low, cover and simmer for 20 minutes.
  6. Remove from heat and stir in cream cheese until completely melted and incorporated, then sprinkle with jack cheese.
  7. Cover for at least five minutes to allow cheese to melt.
  8. Garnish with green onions or olives if desired.


one pan green chilie chicken enchilada pasta collage

You might also enjoy:

One Pot Mexican Chicken and Rice 2

Mexican Chicken and Rice

Teriyaki Turkey Tacos

Teriyaki Turkey Tacos



Owner at Yellow Bliss Road
Hi! I'm Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
Follow Me on Pinterest! Follow me on Instagram!


  1. says

    I tried this recipe with my family this evening and it was a HUGE hit! Everyone loved it and even wanted seconds. Thank you for sharing such a simple yet satisfying recipe!

  2. bill fender says

    You will make this many times. Easy prep, quick to table, delicious, fast cleanup. Many thanks.

  3. Aubrey says

    I went to the local farmers market, & picked up some handmade Jalapeno linguini to add to this dish. The kick from pasta took this dish to a creamy-spicy-nirvana-happy place! I also garnished with fresh diced tomato & cilantro. Thanks for the recipe! My husband & I loved it!!

  4. Courtney says

    Hello, this looks AMAZE BALLS!!! I found it on Pinterest and am compiling my meal plan/grocery list now so I know what to get from the store to attempt to make this dish. Question though, I am a super picker eater and don’t like tomatoes or the Pace Picante sauce rather. Would it make a huge difference in it’s taste if I left it out or will I not really taste/notice it that much if I do go ahead and use it? I don’t want to ruin a good thing by leaving anything out, but I know how I am as well, LOL.

    If you get back to me in time, thanks. If not, I’ll chance it. Thank you for taking the time to share the recipe, xx

    • says

      Hi! Sorry I’m just getting to this. You could use any kind of salsa if you have a favorite. I just personally prefer the Pace Picante because it’s not as chunky and has more liquid. You could leave the Pace out, but would have to make up the liquid by adding a bit more water/broth. I don’t have exact measurements unfortunately. Good luck, and let me know how it goes!

      • Kim Anderson says

        I thought the salsa mixed in nicely. You can’t really tell there are tomatoes since it all blends together. The salsa isn’t over powering.

  5. Mariah says

    This was delicious!! The only thing I changed was that I seasoned my chicken with cumin and chili powder–yum! Definitely a new staple at our house :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>