Enchilada Pasta

Enchiladas made over into a pasta dish...why didn't I think of that?  With my family's love of noodles and of Mexican food, this dish was destined to become a success at our house.  We've made this easy, cheesy  dish twice now and both times was eagerly devoured by the crew with clamoring for second helpings.  The second time I made it, I threw in a can of drained black beans and recommend that for a tasty addition and a little boost of nutrition.   Enjoy! 

Recipe Source:  Pearls, Handcuffs, & Happy Hour

 Click here for printable recipe.

Posted by Lara. 

The ingredients: 


1 box (13-ounces) penne pasta
2 Tbs. olive oil
1 medium onion, diced
2 garlic cloves, minced
1 red pepper, diced
2-3 chicken breasts, cooked & shredded (or shredded rotisserie chicken)
1 {4 oz.} can diced green chilies
1 tsp. cumin
2 tsp. chili powder
1/2 tsp. salt
2 (10-oz. each) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can (15-ounces) black beans, drained (optional)
2 cups shredded cheese (I used sharp cheddar)
1 cup sour cream
Toppings, as desired:  chopped avocados, green onions, black olives, diced tomatoes, sour cream, chopped cilantro

Directions: 
Boil pasta according to package directions.   

Meanwhile, heat the olive oil in large skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, enchilada sauces. and black beans (if using). Let sauce simmer for about 8-10 minutes.



Add cheese and stir until the cheese is melted and heated through. Add sour cream and while cooking on low heat, stir constantly until sour cream is well mixed and heated through, without letting it boil (or the sour cream will curdle).

 Drain pasta and return to pot. Pour sauce over pasta and mix well. 

Garnish with desired toppings:  avocado, tomato, green onion, sour cream, etc..  Makes 8 servings.

Enjoy! 

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