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One-Pan Chicken Enchilada Pasta

Melissa, No. 2 Pencil
  • minutes
  • Serves

INGREDIENTS

2 tbsp

olive oil

1 medium

onion

2 cloves

garlic

1 lb

chicken pieces

1/2 tsp

kosher salt

4 ozs

fire-roasted tomatoes

19 ozs

enchilada sauce

14 ozs

chicken broth

1/2 lb

rotini pasta

1/4 cup

sour cream

2 cups

monterey jack cheese

1 serving

fresh cilantro