Chicken Enchilada Pasta Salad Homemade Gourmet Recipes

CHICKEN ENCHILADA MEXICAN PASTA SALAD

Steps:

• Bring a pot of 5-6 quarts salted water to a boil.
• Add in the pasta and cook for 15 minutes, or until pasta is al dente.
• Meanwhile, coat each chicken breast with the taco seasoning, liberally on each side.
• Add the olive oil to a nonstick skillet and heat over medium/high heat. Add in the chicken and cook for 7-10 minutes on each side, depending on thickness, until chicken is cooked through. Cut with a knife to make sure the chicken is fully cooked. When cooked, cut into strips and set aside.
• When pasta is cooked, drain in a colander and place in a large bowl.
• Mix in the remaining ingredients: enchilada sauce, sour cream, lime juice, corns, bean, cilantro, onion, cheese, and salt and pepper to taste. Lastly stir in the chicken.
• Top with more sour cream and cilantro.
• Serve cold or hot, enjoy!
• ***to make spicier, add in the optional jalapeños and hot sauce. To make it healthier, sub Greek yogurt for the sour cream and leave out the cheese!

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.

CHICKEN ENCHILADA PASTA SALAD- HOMEMADE GOURMET

Steps:

• Toss together first 4 ingredients.
• Inseperate bowl, coat cooked chicken with soup mix and oil, add to other mixture. Serve warm or chilled for 2 hours.

ONE-POT ENCHILADA PASTA

Steps:

• In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.

CHICKEN ENCHILADA SOUP- HOMEMADE GOURMET

Steps:

• In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
• Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
• If you like, add cooked chicken, and heat through, about 5 minutes.

CHICKEN ENCHILADA SALAD

Steps:

• Mix the first 9 ingredients.
• Spread on cracker and sprinkle with cheese.

CHICKEN ENCHILADA MARINATED CHICKEN- HOMEMADE GOURMET

Steps:

• Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
• Marinade overnight if using the next day.
• If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
• Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.