Monday, November 12, 2012

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.

18 comments:

  1. This looks good! You use both red and green sauces? Very interesting.

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  2. One of my favorites!! I am happy you liked it!

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  3. LOVE this - the sauce looks super delicious! :)

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  4. yes please, looks like a very tasty dish.

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  5. Love this kind of recipe Julie;looks so good.
    Rita

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  6. Delicious southwest flavors in this pasta! I would love it!

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  7. YUM - what a great choice. I LOVE enchiladas and this sounds like a perfect meal! Great job :)

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  8. This was a great choice, and I'm always on the lookout for new savory recipes too. It's always fun exploring the recipes on someone else's blog!

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  9. I've seen this pasta making it's way around the blogosphere! Looks fabulous!

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  10. Hi Julie,
    This is a great Enchilada Pasta, we will just love it and this is a great recipe for the SRC.
    Have a good week!
    Miz Helen

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  11. Yum pasta and enchiladas, good deal.

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  12. What a great combo! Both are my favorites so two in one looks perfect for me!

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  13. Sure this would be a hit here, and I love the idea of adding black beans! I always try to look for a savory recipe too. I have way to many dessert recipes to try on my own accord :)

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  14. I love chicken enchiladas and using pasta instead of tortillas sounds good.

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  15. Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
    Miz Helen

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Thanks for commenting on my blog!