Semolinas Chicken Enchilada Pasta Recipe 415 Recipes

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

Semolina's Chicken Enchilada Pasta Recipe - (4.1/5) image

Provided by á-170456

Number Of Ingredients 26

Ingredients

ENCHILADA CHEESE SAUCE:
1 tablespoon butter
2 tablespoons masa flour
1 cup chicken stock
1/4 cup cream
1 teaspoon salt
1/4 teaspoon cumin
1 tablespoon lime juice
1/4 pound American cheese
1/2 cup milk
CHICKEN ENCHILADA PASTA:
1 tablespoon corn oil
1/4 pound chicken breast, cubed
1 ounce red onion, cut 1/4" wide strips
1 ounce bell pepper, cut 1/4" wide strips
2 tablespoons pimento, 1/4" dice
2 tablespoons green chilies, 1/4" dice
2 tablespoons black beans, cooked, rinsed
1 cup Enchilada Cheese Sauce (see above)
2 cups cooked rigatoni
GARNISH:
1/2 cup Cheddar cheese
1 dollop sour cream
2 tablespoons green onions, sliced
6 jalapeño slices
1/2 cup tortilla strips, toasted

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

Chicken Enchilada Pasta image

I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

Provided by Lori Bachner Carey

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

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.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g

CHICKEN ENCHILADA PASTA RECIPE

Chicken Enchilada Pasta Recipe image

This Chicken Enchilada Pasta is quick, simple, and full of Mexican cuisine flavor. Whether you like Mexican food or not, you are going to love this pasta. All my picky eaters asked for seconds, so I consider this recipe a win.

Provided by Elyse Ellis

Categories Main Course

Time 35m

Number Of Ingredients 18

Ingredients

8 ounces penne pasta
1 onion (diced)
1 red bell pepper (diced)
2 Tablespoons olive oil
2 teaspoons minced garlic
3 boneless, skinless chicken breasts (cooked and shredded)
4 ounces diced green chilis (1 can)
1 teaspoon cumin
2 teaspoon chili powder
½ teaspoon salt
20 ounces green enchilada sauce (2 (10 ounce cans))
⅔ cup red enchilada sauce
2 cups shredded cheddar cheese
1 cup sour cream
2 avocados (diced, optional topping)
2 tomatoes (diced, optional topping)
3 green onions (sliced, optional topping)
½ cup sour cream (optional topping)

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.

Nutrition Facts : Calories 691 kcal, Carbohydrate 52 g, Protein 32 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1596 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving

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