Day 50 – Chicken Enchilada Pasta

{13 Comments}

“Oh wow!” That’s what came out of my husband’s mouth after he took his first bite out of this tasty dish. I was still saying it after about my fifth bite. This was seriously so good!

Ingredients:

2-3 chicken breasts, cooked and shredded (I put mine in the Crock Pot all day with the enchilada sauces)

2 tbsp olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced (I used green because that’s what I had)

1 {4 oz.} can diced green chiles

1/2 tsp salt

2 tsp chili powder

1 tsp cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese (I used Mexican Four Cheese)

1 cup sour cream

Penne pasta

Optional Toppings:

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions:

1. Cook chicken, drain, and shred.  Meanwhile, boil pasta according to package and chop the veggies.

2. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces.  Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  This warning scared me so I didn’t add the sour cream. I used it as a topping instead. I was afraid of what would happen when I reheated the leftovers.

5. Drain pasta and return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with optional toppings. I topped ours with sour cream and avocado.

This is seriously one of the best Mexican dishes I have ever made. It’s creamy and has just enough of a kick to it. I love how super easy it is to make too. Another recipe added to the arsenal. Thanks, Pinterest!

Source:
Pearls, Handcuffs, and Happy Hour

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13 Comments… Share your views

  1. Hmmm, this sounds worthy of a try! Was there enough sauce left from cooking the chicken to cover the pasta and not need to add more? How spicy was it?

  2. I found this on Pinterest months ago and couldn’t stop raving about it because it is soooo good! Although living alone, I found it made too large of a batch for just me. I did find that freezing the sauce in little zip lock bags worked very well for individual meals 🙂 just thaw and make pasta!

    PS- love your site!

  3. Making this tonight (minus the chicken)

  4. I wanted to let you know that your comment about cooking the chicken with the enchilada sauce in the crockpot all day inspired me. I made this dish again this past weekend and this time I put everything in the crock-pot, except of course, the noodles, sour cream, cheese, and optional toppings. Awesome! We were expecting company and I had a full day of shopping planned so I knew I wouldn’t have a chance to put everything together before they arrived so this approach worked out perfectly! Plus – I was also able to freeze the leftovers since the other stuff wasn’t mixed in. Now I’ve got a ready to go meal that I can thaw, cook some noodles and dress it with the toppings. Thanks for the inspiration!

    Oh – one tip to pass on for you and your readers. I used frozen chopped onions, but as I was putting everything together, I recalled that my grocery store sells a mixed bag of frozen onions and green/red pepper mix. I will certainly be stocking up on that for next time I make this. Easy peasy! 🙂

  5. This is maybe my favorite Pinterest find. I’ve made it 3-4 times, and every time I’m amazed at how good it is!
    I just discovered your blog tonight. I need to go to bed but I can’t stop reading! 🙂

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