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One Pan Green Chile Chicken Enchilada Pasta

Author: Kristin


  • 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


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