I feel kinda bad about this recipe. Heath LOVES Mexican food, and enchiladas are his favorite. I had this recipe sitting in my Pinterest Dinner folder for quite some time when I decided to finally make it for him. Unfortunately he had to leave town a few days earlier than expected (one of his boats is up in Norfolk getting re-fit, so every 4-6 weeks he has to spend a week up there overseeing the progress).
I couldn't put off making this. I had bought and shredded the rotisserie chicken already, so I needed to use it. While I'm bummed that Heath wasn't here to enjoy it, I was able to enjoy it enough for the both of us cause this was FAN-friggin-tastic!! Absolutely loved it!
Jesse? Eh...he didn't really care. But then again he's in this incredibly annoying phase where he'll ONLY eat Banquet frozen chicken nuggets, mac n cheese and a brownie. I know...gross. I've tried saying flat out 'NO! You are NOT eating that. You are eating what I made for dinner or you'll go hungry!'...9 times out of 10 he chooses to go hungry. So I give up. As long as he's eating something, I don't really care right now. He'll eventually get tired of those nasty things.
Anyway, I absolutely recommend trying this. It made a TON so luckily I was able to freeze a big container of it for Heath. Hopefully it thaws and re-heats well...I've never frozen leftovers before, so I guess we'll find out!
'Chicken Enchilada Pasta'
1 rotisserie chicken, shredded
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 can diced green chiles (4 oz)
1/2 teaspoon salt
2 teaspoon chili powder
1 teaspoon cumin
2 cans green chili enchilada sauce (10 oz, each)
2/3 cups red enchilada sauce
2 cups shredded cheese (any kind)
1 cup sour cream
1. Shred chicken (I recommend doing this earlier in the day, or even the day before to save time, as well as chopping the veggies).
2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.
5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings.