Chicken Enchilada Pasta - Secret Recipe Club

It's Secret Recipe Club time! For those of you who aren't familiar with SRC, it works like this. Each month, we're assigned a blog and choose one of their recipes to feature on reveal day. For this month's reveal, I was assigned Cheese Curd in Paradise.  Congratulations to Ashley, she's about to welcome a new baby, Kellen, into this world.

 I try to choose a savory recipe for SRC since I never have any trouble coming up with a new sweet recipe to make! I love Chicken Enchilada's. When I saw this recipe for Chicken Enchilada Pasta, I decided that was the recipe I was going to choose. I omitted the red peppers (none on hand) and used some leftover cream cheese instead of the sour cream. This recipe tastes just like chicken enchiladas. I think next time I might try adding a few black beans, more protein and more color.

Chicken Enchilada Pasta

Ingredients

2 chicken breasts, cooked & shredded (you can add more chicken if you like a meaty pasta)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red bell pepper, diced

1 4 oz. can diced green chiles

1/2 tsp salt

1/2 tsp black pepper

2 1/2 tsp chili powder

1 tsp cumin

2 10 oz. cans green chili enchilada sauce (I used medium heat)

1 10 oz can red enchilada sauce (I used mild heat)

2 cups shredded reduced fat sharp cheddar cheese

1 cup light sour cream

1 lb Penne pasta

Toppings:

Avocado

Green Onion

Sour Cream

Cheese

Black Olives

Instructions

In a large rimmed skillet, heat olive oil over medium heat. Add onions and peppers and cook for about 5 minutes. Add garlic and stir. Add chicken, spices, chilies, and enchilada sauces. Simmer for 15 minutes.  While the sauce is simmering, cook the pasta, drain and set aside.

Lower the heat for the sauce and stir in the cheese. Allow mixture to stop bubbling and stir in the sour cream. Be careful not to boil the sauce because the sour cream will break and curdle.

Return drained pasta to the original pot and pour sauce over pasta. Toss pasta with sauce so it is evenly coated. Plate and top with desired toppings.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

To see other great recipes from Secret Recipe Club members, visit the links below!

Black and White cookies   Salsa Verde   Peanut Butter Stuffed French Toast   Pumpkin Pie Granola   Triple Chocolate Muffin   Green Pozole with Chicken   Chicken Enchilada Pasta   Santa's Favorite Latte   Cilantro Garlic and Green Chile Naan   Chocolate Hazelnut Cookies   Wild Rice Stuffing ( GF)   Peanut Sesame Noodles   Breakfast Cookies   Chocolate Fondants   Ultimate Sugar Cookies   Pumpkin Pie Snickerdoodle Blondies   Crumble Cake   Five Spice Honey Chicken   Gay   Browned Butter Chocolate Chip Cookies   Curry Chicken Burger   Muir Glen Baked Ziti   Chicken and Gnocchi Soup   Rosemary Pork Roast   Okra Soup   Chocolate Cupcakes   Mexican Fried Rice   White Pizza Dip   Bourbon Chicken   Sausage and Bean (and Kale) Casserole   Chocolate Biscoff Donuts   Avocado & Roasted Peppet Corn Muffins, gfcf   White Chicken Enchiladas   3 Ingredient Peanut Butter Cookies   Filipino Sopas   Homemade Pumpkin Syrup for Coffee   Cinnamon Churro Chex Mix   Apple Cranberry Squash   Cumin-Lime Quick Pickles   Heavenly Treats and Treasures   Sweet Potato Chili   Pumpkin Sage Browned Butter Quick Bread   Cranberry Bliss Bars (Just Like Starbucks)   Caramel Apple Nut Bars   40 Minute Hamburger Rolls-Pork Tenderloin Sliders   Herbed Pizza Dough   Chicken and Bacon Chilli   Creamy Peas and Walnut Sauce   Indian Chicken Stew   whole wheat mini popovers   Roasted Brussels Sprouts   Apple Cheddar Quickbread   Pumpkin Cheesecake Parfaits   Pumpkin Cheese Cake Swirl Bars   Basil Balsamic Vinaigrette   Tepin-Spiced Coconut Pudding

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