I'm hard at work on photo editing and writing posts in preparation for next week's start of the A to Z Challenge! But I haven't forgotten the blog. So...let me feed you. Well, I guess not feed you, but give you something so you can feed yourself. Close enough.
This chicken enchilada pasta is delicious and pretty easy to make. It's adapted from a recipe over at Pearls, Handcuffs, and Happy Hour that I found a few years ago. It's one of those meals that is particularly good in the spring or the fall, as the temperature starts to shift from cold to warm or warm to cold. It's comfort food.
And as is always the test in my house...the boys love it. That's two thumbs up, right there.
Here's What You'll Need:
2 cans chunk chicken, shredded
2 tbsp. olive oil
1 tsp. garlic powder
1 medium onion, diced
1 red pepper, diced
1-4 oz. can green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2-10oz. cans green enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Toppings : Olives, tomatoes, sour cream
Here's What You Do:
Boil your pasta according to the package directions. If you're buying your pasta in bulk, just boil for 10-12 minutes until al dente. Drain and return to the pot.
Heat your olive oil in a skillet over medium high heat. Cook onions 3-5 min until translucent. Add garlic and red pepper. Cook another 3-5 minutes. Add chicken, chilis, cumin, chili powder, salt and sauces.
Simmer the chicken mixture for 8-10 minutes. Add the cheese and stir until the cheese is melted and heated through. Turn the heat to low and add in sour cream. (You don't want to curdle it.) Stir until mixed and heated through.
Pour the chicken and sauce over your pasta and mix well.
Serve and garnish with olives, tomatoes and sour cream.
Like I said, easy. It's a good meal for a night when you just don't want to put to much effort in, but you want something a little more elegant than ramen. If your family is anything like mine, this will become a pretty quick favorite.