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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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