Friday, June 6, 2014

Chicken Enchilada Pasta

This recipe comes from Mel's Kitchen Cafe. I will sometimes use a rotisserie chicken from Costco when recipes call for cooked chicken. You could also make it without chicken and it will still be really good and filling. I omit the chilies because I don't like things too spicy. I have yet to make my own green or red enchilada sauce, but that would be preferable over the canned stuff. Also, opt for 100% whole wheat pasta if you can find it (read the ingredients!). This makes a lot of pasta, so it's a great lunchtime leftover. 

  • 2-3 chicken breasts, cooked and cubed or shredded (optional)
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 4-ounce can diced green chilies
  • 1/2 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 (10-oz) cans green chili enchilada sauce (I used mild)
  • 2/3 cup red enchilada sauce (I used mild)
  • 1 can large black olives, cut in half
  • 1 cup sour cream
  • 1 1/2 cups shredded cheese (I used sharp cheddar)
  • 16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)
  1. Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
  2. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!).
  3. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

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