Tuesday, April 17, 2012

Chicken Enchilada Pasta



I feel kinda bad about this recipe. Hubby 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, so he missed it.

I really 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 Hubby 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!

Bubba? 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 Hubby. Hopefully it thaws and re-heats well...I've never frozen leftovers before, so I guess we'll find out!

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'Chicken Enchilada Pasta'

Ingredients

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
Penne pasta

Topping Ideas

Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Directions

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.



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32 comments:

  1. I have this recipe on my blog as well we love it at our house it is a keeper :)

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  2. do you know how many servings this makes?

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  3. Well Melissa, I looked around and while many bloggers have posted some version of this recipe, not many included number of servings! What I did find suggested between 6-8. Judging from what I made, I'd say it would feed 6 adults.

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    1. I love this meal! My husband came home tonight and as he walked thru the door said, "dinner smells great!",.... the only thing I had done so far was soften the onions and garlic in the olive oil and was boiling the noodles! This is a super easy and cheap meal to make - very nice for a family on a budget since we're expecting baby #3! Thanks so much for these great ideas :)

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  4. It looks very fresh, delicious and very easy :) Perfect for me!

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  5. Yum! I'm game for anything "enchilada" and I just love this transformed version in pasta form! Well done!

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  6. Oh yum, this recipe sounds fantastic! I love chicken and pasta but always it seems like the only ways I ever make it are with the typical marinara-type sauces. I love the idea of putting a Mexican spin on it. Thanks for the great recipe! I can't wait to make it

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  7. This looks delish! But how much pasta did you make?

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  8. Thanks Ashley! Well, the site I got this from didn't specify a pasta amount, so I bought a 16 oz box of Penne and used about 2/3 of it. Using the whole box just seemed like a LOT of pasta, but you could absolutely use the whole thing...there's plenty of sauce for it.

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  9. We live in Staten Island, NY aka Staten Italy so it was not too easy finding the green enchilada sauce. It took a few stores but I found it at a local italian grocery store, yes that is right I did say Italian...lol I made this for dinner tonight and my husband and 4 year old son ate like it was their first and last meal. I also used the pasta minis, and garnished with crunchy fajita strips... It was AMAZING... found my new favorite pot luck dish.. thanks!

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  10. Oh, I'm so glad you guys like it! That's so weird about the enchilada sauce...I don't think I would have even bothered to look in an Italian grocery store! I'm so glad I found and tried this recipe, it's definitely a new favorite of ours :)

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  11. Fellow Navy wife here - HI! - quick question have you thawed your frozen portions yet? I want to make this pronto but the Husband is underway and Lord knows I don't need gobs of leftovers taunting me especially if this is as good as you say. :)

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  12. Hey Jennifer! Sorry it took so long for a response (stupid iPad won't let me leave comments). I did thaw my frozen leftovers about 2 weeks later, and they were just fine! They pasta got a bit tore up just transferring it to plates and re-heating it, but other than that, no issues!

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  13. Just saw this on Pinterest and re-pinned! I think Im going to have t make this tonight!!! Yum!

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  14. This was very yummy!! It's a keeper! I can even cook up a batch (without the pasta(and freeze it in individual servings for my college daughter!)

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  15. I can't wait to make this. Sounds awesome.

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  16. This is a favorite in our house! In fact, I make a batch up and freeze the sauce in single servings in ziplocks for my daughter to take back to college. She just has to cook up some pasta, heat the sauce up and toss together. Love it!

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  17. No, no...not at all. Trust me...I am the biggest wuss when it comes to spicy food . You can always add some red pepper flakes or just drizzle some Tobasco over it if you do want some heat.

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  18. this was great. loved the chili powder & cumin together. there were a few things i had to leave out bc I made it last minute, but it was still great.

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  19. Just made this, it was delish! Me and my husband loved it, and it was so easy to make.

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  20. This was amaaaazing! I will definitely be making it again. Does anyone know how many WeightWatchers PointsPlus a serving (say, one cup) would be?

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  21. This looks so delicious I can't wait to try it!!! I will make sure to link your blog when I do. I would love if you checked mine out! http://shansthecollegecookbook.blogspot.com/

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  22. Thank you for the recipe. It made so much that I froze half for another meal. It was delicious after thawing it and cooking it. The only thing I did to it was to add in the leftover red enchilada sauce just to give it a little more moisture.

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  23. Is the red pepper a bell pepper? And do you think you could substitute the chicken with ground beef? Would that be good as well?

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    1. Yes, the red pepper is a bell pepper. And you could absolutely try it with ground beef! I've never had it that way, but I don't see why it wouldn't work!

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    2. Awesome, thanks so much for the quick response :-)

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  24. My son enters the Navy in 3 weeks!!! I'm definitely using this recipe before he leaves. I know he'll love it and I hope to pass it on to his future wife some day!!! Thanks!!!

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  25. I made this but served it over rice, it was wonderful. I'm posting my version on my blog Monday for Pinned It, Made It, Monday! Thanks for sharing.

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  26. Hi there Navy wife, I do have a question about freezing and reheating this it's probably a dumb question, but I was wandering if you reheat yours in a skillet or the microwave? Cause I would love to make this and freeze some of it for another day. :) Thanks so much :)

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    1. Hello Joann! I use the microwave to reheat this, but you can absolutely use the skillet too! Whichever works best for you :)

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