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Chicken Enchilada Pasta

This chicken enchilada pasta is packed with layers of flavors that will have your taste buds doing the salsa. It’s a few steps but everything cooks in one skillet making this your need favorite one-pot dish.
Total Time20 mins
Course: Main Course
Cuisine: Italian, Mexican
Keyword: pasta


  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons black pepper
  • ¾ teaspoons cumin
  • 4 tablespoons avocado oil
  • 6 chicken thighs diced ½ inch pieces
  • 1 medium onion chopped medium reserve ¼ cup
  • 1 small poblano chopped medium
  • ¼ cup water
  • 6 cloves garlic chopped fine
  • ½ teaspoon dry oregano
  • 2 15.7 oz. bottles Herdez Guacamole Salsa
  • 8 oz. Oaxaca cheese cut in ¼ inch pieces
  • 1 lb. ziti cooked
  • ½ bunch cilantro chopped fine
  • ½ cup Cotija cheese or grated parmesan


  • Preheat oven to 475°F, in a small bowl mix together the chili powder, kosher salt, black pepper and cumin. In another bowl add chicken, 2 tablespoons avocado oil and ½ seasoning blend, toss to evenly coat chicken. Turn on the heat to medium-high in a large skillet add the chicken and cook for 3 minutes, stirring occasionally. Remove chicken add 2 tablespoons avocado oil, add the onion, poblano, and water, stir and scrape the bottom of the skillet, cook for 2 minutes.
  • Add the chicken, garlic, dry oregano and remaining spice mix, cook for 1 minute. Add the Herdez guacamole salsa and Oaxaca, stir three or four times. Add the ziti, stir to make sure pasta is covered completely with sauce. Pop in the oven and cook for 5 minutes.
  • While pasta is in the oven, in a bowl mix the reserved onion and cilantro together. Remove pasta from the oven, divide evenly among 4 plates and garnish with onion and cilantro.