Monday, November 19, 2012

Cheesy Chicken Enchilada Pasta

I really love trying new pasta dishes because I never ever get sick of pasta. I didn't really know what exactly to expect out of this one as far as flavor goes, but holy baloney! It was so packed full of flavor - there was a hint of bite, but it was rich and cheesy. Just the smell alone makes your mouth water. It is one of my new favorites and I cannot wait to make it again.

Cheesy Chicken Enchilada Pasta - dare you to eat just one bite of this cheesy pasta dish! #chicken #pasta #enchilada #dinner



(Print)
What you need:
  • 2 to 3 chicken breasts, cooked and shredded
  • 2 tbsp. olive oil
  • 2 garlic cloves
  • 1 red bell pepper
  • 1 medium onion
  • 1 can diced chillies
  • 1/2 tsp. salt
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 cans green enchilada sauce
  • 1 can red enchilada sauce
  • 2 cups cheddar cheese
  • 1 cup sour cream
  • 1 lb. pasta, cooked and drained, toss with a little olive oil*
  • Green onion, tomatoes, and sour cream for serving
Directions:

Heat olive oil over medium-high heat. Add onion and cook for 3 to 5 minutes.

Add garlic and red bell. Cook for 3 to 5 more minutes.
Add chillies, salt, chili powder, cumin, enchilada sauces, and chicken. Cook for 8 to 10 minutes.

Add cheddar cheese and stir until melted.

Turn heat to low and add sour cream.

Serve sauce over pasta and top with green onions, tomatoes, and sour cream.
*I usually toss my pasta with olive oil for a little extra flavor and to keep it from sticking. I also have been keeping my pasta and sauces separate in case I have leftovers. I'd rather make more pasta to serve with leftover sauce than have a bunch of leftover soggy pasta in sauce. :)


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4 comments:

The Life Of Faith said...

Looks yummy! Stopping by from the Favorite Finds link up!

Carrie @ My Favorite Finds said...

This looks super yummy. Thanks for sharing at Must Try Monday!

Kristy said...

This looks sooo good!!! I'll be trying this soon!
Newly following GFC!
Kristy

Food Done Light said...

Love that you used both green and red enchilada sauce. Thanks for sharing on Thursdays Treasures.

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