Posted in Main Dish

Chicken Enchilada Pasta

We tried another new recipe tonight.  I found the recipe at Mel’s Kitchen Cafe blog.  As usual, I did make some changes using what I have on hand. Also, I put this in a casserole dish and baked for a while.

1 whole chicken, cooked and cubed

2 Tablespoons olive oil

1 medium onion, diced

1 red bell pepper, diced

1/2 pint of diced green chilies

1/2 teaspoon salt

2 teaspoons chili powder

1 teaspoon cumin

2 cups of Tomatillo salsa

1 can tomato sauce (8 oz)

1 Tablespoon taco seasoning

1 cup sour cream

1 1/2 cups shredded cheese

16 – 20 oz penne pasta

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, tomatillo salsa, tomato sauce, and taco seasoning. Let the sauce simmer for about 8-10 minutes. Add the sour cream and 1 cup of the cheese and heat through, until the cheese is melted. Spray casserole pan and put all ingredients in pan.  Sprinkle with some of the remaining cheese and heat in oven for 20-25 minutes.



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