Taco pasta. Fajita pasta. All kinds of Mexican pasta. Why not enchilada pasta? Well, guess what? It worked! This is so enchilada-y and tasty. After you dice the chicken and veggies and cook the pasta, it’s just a matter of throwing it all together into a pan and heating it up. IT Guy really enjoyed this...and so did I! If you’re more of a green chile enchilada fan, then use that but IT Guy loved red chile so we went that route with a little green thrown in for good measure. Anyway...this little dish tastes just like enchiladas except you use pasta instead of tortillas. And there’s NO rolling them, either so how great is that?
Chicken Enchilada Pasta
1 rotisserie chicken ~ diced
2 10-ounce cans red enchilada sauce
1 10-ounce can green enchilada sauce
1 4-ounce can diced green chilies
1 medium onion ~ diced
1 red bell pepper ~ diced
2 cloves garlic ~ minced
3 cups grated cheese
1 cup sour cream
1 teaspoon cumin
2 teaspoons red chili powder
12 ounces penne pasta ~ cooked and drained
Salt and pepper to taste
Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray.
In a large skillet, saute the onion, bell pepper and garlic in a little olive oil until soft.
Pour in the enchilada sauces, add the chicken, cumin, red chili powder and salt and pepper.
Stir then allow to simmer for about 10 minutes.
Remove pan from the heat and add 1 cup of the cheese and the sour cream. Stir to combine.
In a large bowl, combine the pasta and chicken mixture.
Pour into the prepared pan. Sprinkle with remaining cheese.
Cover with foil and bake until bubbly...about 20 - 30 minutes.
Allow to stand for 10 minutes before serving.