Green Enchilada Chicken Pasta
Author: April | Food n' Focus
Cook time: 15 mins
Total time: 15 mins
  • 1 pound Barilla Elbow pasta, cooked
  • 2 cups rotisserie chicken, shredded
  • 1 cup prepared green enchilada sauce
  • ½ cup Cotija cheese, crumbled
  • ½ cup red onion, sliced plus 2 tablespoons, diced
  • 1 medium tomato, diced
  • 2 tablespoons cilantro, minced
  • ½ cup crema
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl toss together pasta, chicken, enchilada sauce, ½ cup sliced onions and cheese. Stir to coat pasta evenly and pour into a large oven-safe skillet or 8x8 baking dish.
  3. Bake for 15 minutes.
  4. Meanwhile combine the tomato, cilantro and diced tomatoes in a small bowl.
  5. Remove the pasta from the oven and top with Mexican crema, pico de gallo and additional cilantro, if desired.
Recipe by Food n' Focus - Food, Travel, Photography at