I know this dish may sound like…what?
But it is really really really good…like totally surprising good.
So please please please try it. If you don’t like you can totally comment to me below and be like what….
BUT I think you are going to LOVE THIS!
I mean look at that wonderful sauce – coating every noodle.
Me, hubby and the boys ate ALOT of this at dinner. ALOT.
chicken enchilada pasta
- 2 Large chicken breasts (cooked and shredded)
- 2 cloves minced garlic
- 1 Medium onion (diced)
- 4 oz cans diced green chilies
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 10oz cans green enchilada sauce
- 1 10oz can red enchilada sauce
- 1 cup sour cream
- 1 1/2 cup shredded cheddar cheese
- 16-20oz pasta
|Bring large pot of water to a boil. Cook the pasta per directions on box. |
While the pasta is cooking, heat oil in a large nonstick skillet over medium heat and add the onion. Cook for 2-3 minutes until onion is translucent. Then add the garlic and cook for 1 minute.
Toss in the cooked chicken, green chilies, spices, and enchilada sauces.
Let the sauce simmer for about 8-10 minutes.
Add the sour cream and cheese and heat through, until the cheese is melted.
Now you can pour the sauce right over the noodles and mix together or serve in seperate dishes so each person can choose how much sauce they want.
recipe slightly adapted from Mel’s Kitchen Cafe – she adds red peppers and black olives so feel free to toss those in if you wish.