Chicken Enchilada Pasta Enchilada Recipes

CHICKEN ENCHILADA PASTA

Steps:

• Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
• Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!

CHICKEN ENCHILADA PASTA BAKE RECIPE

Steps:

• Preheat the oven to 400 degrees F. Lightly spray a 9x13 baking dish with cooking spray; set aside.
• Heat 2 tablespoons of oil in a large skillet. Season chicken with salt and pepper. Cook chicken over medium heat for 6-7 minutes, until no longer pink. Sprinkle chicken with cumin, garlic powder and lime juice before turning. Remove chicken to a plate and set aside.
• Heat 1 tablespoon oil in the same skillet and saute the onion for 5-6 minutes until translucent. Add the garlic and cook for 30 seconds, until fragrant. Add the corn, tomatoes & chilies, and ½ of the enchilada sauce. Stir well and simmer for 5 minutes. Remove from heat and stir in 1 cup of cheese until melted.
• Meanwhile, cook the pasta following pack instructions. Drain and toss with the remaining oil in a large bowl. Add the chicken and the enchilada sauce mixture and stir to combine.
• Transfer the mixture to the prepared baking dish. Drizzle on the remaining enchilada sauce, then sprinkle with the remaining cheese.
• Bake, uncovered, for 20 minutes, until golden brown and bubbling. Garnish with cilantro and serve with a dollop of sour cream and lime wedges.

CHICKEN ENCHILADA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
• Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
• Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
• Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
• Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
• Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
• Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

CHICKEN ENCHILADA PASTA RECIPE

Steps:

• Boil pasta according to package directions. While it's cooking, chop onions and red pepper.
• Heat the olive oil in a deep 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, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
• Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
• Drain pasta and return to pot. Pour sauce over pasta and mix well.
• Serve and garnish with your favorite toppings.
• We love avocado, tomato, green onion, and sour cream.

CHICKEN ENCHILADA PASTA

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
• Cook the pasta according to package directions; drain well.
• Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
• Pour mixture into the 13 x 9 dish.
• Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
• Bake at 350 for about 20-30 minutes.
• Remove from oven.
• Serve with dallops of the sour cream, if desired.

CHICKEN ENCHILADA PASTA ENCHILADA

Steps:

• Pasta:.
• Prepare Rigatoni pasta per package directions.
• Chicken, peppers and onion.
• Chop peppers and onion.
• Sauté the chicken, onion and pepper. Cook until chicken is fully cooked.
• Beans: Cook the black beans beans and simmer on low.
• Cheese Sauce: Melt butter and flour. Slowly add the stock.
• Then add the cream. Allow it come to a slow boil.
• Add the cheese and melt. Then finish with the remaining milk, cumin and lime.
• Garnishes:.
• Slice a couple of tortillas cut in strips cook in a pan brushed lightly with oil and season well with salt pepper, garlic and paprika. Toast on medium heat.
• Other Garnish items.
• 1/2 cup Cheddar cheese.
• 1 dollop sour cream.
• 2 tablespoons green onions, sliced.
• 6 jalapeno slices.
• 1/2 cup toasted tortilla strips.
• To assemble:.
• Get a bowl.
• Put a serving of pasta in the bowl.
• Put some chicken and cheese sauce over the pasta.
• Garnish with black beans, cheese, sour cream, green onions or jalapeno.
• OR to taste -- .

SEMOLINA'S CHICKEN ENCHILADA PASTA RECIPE - (4.1/5)

Steps:

• For the Chicken Enchilada Pasta: Sauté the first seven ingredients until the vegetables start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.

CHICKEN ENCHILADA PASTA

Steps:

• Enchilada Cheese Sauce:.
• Combine all ingredients for Cheese Sauce in sauce pan.
• Heat on low heat till cheese is fully melted and sauce is smooth.
• Chicken Enchilada:.
• Saute red onions, bell pepper, pimento, and green chilies.
• Add black beans, fajita chicken, and enchilada cheese sauce.
• Bring to boil.
• Pour all ingredients over cooked pasta.
• Garnish with Cheddar cheese, sour cream, green onions, sliced jalapenos, and toasted tortilla strips.