Wednesday, December 7, 2011

Chicken Enchilada Pasta

When I first saw this picture on pinterest, it looked good but kind of questionable. The words enchilada and pasta did not really go together to me. Boy, was I wrong! This dish is absolutely incredible! My sister made it while I was visiting over Thanksgiving, and as soon as I got home I had to have it again! It is the best combination of flavor! As the blogger I found this recipe from said, "RUN…don’t walk…to the grocery store to pick up the ingredients for this yumminess as SOON as you can!!"


CHICKEN ENCHILADA PASTA

Ingredients:

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced {or minced onion flakes}
1 red pepper, diced
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 colby & monterrey jack}
1 cup sour cream
Penne pasta

Optional toppings:

Avocado
Green Onion
Tomatoes
Sour Cream

Directions:

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies.
Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.
Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
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. Stir until sour cream is well mixed and heated through.
Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

"The absolute YUMMIEST thing I’ve put in my mouth. Hands down.
It was like a symphony of flavors in my mouth, y’all. DANG GOOD!!!"


1 comment:

  1. I do think it would! Just be careful to not cook your pasta quite as long so it doesn't get mushy.

    ReplyDelete