Wednesday, November 14, 2012

Chicken Enchilada Pasta... YUM

So when I was at home I got to experiment with some new Pintrest recipes.  One of the successful ones was a chicken enchilada pasta.  It made enough to feed an army but it sure was delish and I will be making it again in the future (but probably halfing the recipe). We had enough for left overs 3 times.  I found the original recipe at Pearls, Handcuffs, and Happy Hour.

Chicken Enchilada Pasta:
2-3 chicken breasts, cooked & chopped {or chopped rotisserie chicken}-- I used the rest of a rotisserie chicken - any and all meat I could get off of it.  I feel that it could have used more, especially with how much pasta was used.
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles-- I like food spicy.  This recipe seemed like it would be a little bland so I added a few chopped jalepenos.  Probably could have added more.  There was not much spice to it.
1/2 tsp. salt
2 tsp. chili powder (gives a good “kick” to the dish. Omit or Reduce, if need be)
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- (I assumed the entire 1 lb box so that's what I did- LOTS OF PASTA)  
Optional toppings:
Avocado
Green Onions
Black Olives (I used Green)
Tomatoes
Sour Cream
Cook chicken, drain, and chop {or chop 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. Gross. 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.

Really this was tasty- you should try it yourself!

1 comment:

  1. I don't need any more convincing, this looks great!

    ReplyDelete