Don’t stress, make this quick and easy dinner recipe. One Pot Chicken Enchilada Casserole is a blend of tangy green enchilada sauce, chicken, pasta and cheese.
sponsored post:
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!
One Pot Dinner Recipe
With back to school season coming up, easy dinner recipes are a must. Fast, uncomplicated meals with very little clean up are a life saver on those hectic weeknights! It’s even better when the meal is inexpensive thanks to Kraft Coupons.
I love green enchiladas but they can be time consuming to make. This One Pot Enchilada Casserole has all of the great flavor of green enchiladas without the fuss.
How can you go wrong with an extra flavorful and cheesy pasta dinner!?!
It’s all about the cheese! At least, that it my mantra.
This is the type of food I could eat every night.
Don’t worry, it’s kid friendly too. Just make sure you buy mild green chiles and it will not be spicy. The Taco Bell Creamy Jalapeno Sour Cream Dip does have quite a kick to it. {And I Love It!} You may want to leave that off if you have kiddos with timid taste buds.
There you go. A quick, easy dinner that is also filling and nutritious. On the table in 30 minutes or less. And, you don’t even have a sink full of dishes to wash afterwards! Does it get any better? Nope.
One Pot Enchilada Casserole
Don't stress, make this quick and easy dinner recipe. One Pot Chicken Enchilada Casserole is a blend of tangy green enchilada sauce, chicken, pasta and cheese.
Ingredients
- 2 Tablespoons Cooking Oil
- 1½ lbs Boneless Skinless Chicken Breast - cut into bite sized chunks
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1 Can Whole Green Chiles - drained, 10oz
- 1 Lime - juiced
- 2 Garlic Cloves
- 2 Cups Water
- 2 Cups Uncooked Pasta
- 4 oz Philadelphia Cream Cheese
- 1/2 Cup Black Olives - cut in half
- 1 Cup Shredded Mexican Cheese Blend
- Taco Bell Creamy Jalapeno Sour Cream Dip
Instructions
- In blender or processor, puree green chiles, lime juice and garlic. Set aside.
- In a 3 quart pot, heat cooking oil over medium. Add chicken, salt, pepper and garlic powder. Cook for about 5 minutes or until chicken is almost cooked through.
- Add green chile puree and water to pot. Bring to a boil.
- Add uncooked pasta, reduce heat to medium/low. Cover and simmer for 10-15 minutes or until pasta is done.
- Add cream cheese and stir until incorporated. Add black olives and stir.
- Remove from heat, sprinkle shredded cheese on top. Cover 2-3 minutes until cheese has melted.
- Serve with a dollop of Taco Bell Sour Cream Dip on top.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 562Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 140mgSodium 539mgCarbohydrates 35gFiber 3gSugar 5gProtein 48g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
1
I have been looking for that Taco Bell dip everywhere! It’s great when you can stock up on favorite ingredients with great coupons! #Client
This Taco Bell Dip is The Jam!
That cheesy goodness is making me swoon! I love that it can be made in one pot, too! PINNED!
Thanks Becca! Less Dishes, Less Problems. That’s my motto 😀
I was curious, ive never used the canned whole chiles, are they spicy?
No, the canned whole chiles don’t add heat. The ones I buy are mild. I would check the can label just in case though.
Could I use sour cream instead of cream cheese? This sounds marvelous.
I’m sure sour cream will work in place of the cream cheese. The sauce will be a bit thinner is all.
LOVE enchiladas… and love cooking in one pot 🙂 Win win!!!