ENCHILADA PASTA

It’s no secret that I LOVVVVEEE Mexican food. So when I found this Enchilada Pasta,
I just couldn’t pass up trying it out myself.

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Enchiladas are my absolute favorite way to enjoy Mexican-American food.

You literally cannot go wrong…
The red sauce is so scrumptious and my go-to meal but there is something about lots of cheese
and spiced chicken bundled up in a flour tortilla.

This is one of my all time best traditional Enchilada recipes that I’ve made.

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For this Enchilada Pasta, the flour tortilla is replaced with penne noodles that literally soak up all the sauce.
Just look at them!

The chicken remains the same and the cheese does not change either, that’s what makes it so good.

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There’s some greens in there, a little cilantro freshens anything up!
If you’re looking to really healthen (yes I said that) it up, I would add in some chopped red peppers.
But there is already chopped onion in this dish.

I found this on A Cedar Spoon and I just love that it is a One Pot dish.
It makes cooking and cleaning so much easier and more fun.

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ENCHILADA PASTA
 
Author: A Cedar Spoon
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup sweet onion, chopped
  • 2 chicken breasts, diced
  • 1 tablespoon taco seasoning
  • 15 ounces red enchilada sauce
  • 2 cups chicken broth, reduced sodium
  • 8 ounces whole wheat penne noodles
  • 1 1/2 cups sharp cheddar cheese, shredded
  • cilantro
  • freeze dried chives
Instructions
  1. Heat a large skillet over medium high heat. Toss in chopped onion and cook for a minute, add garlic and cook for 4 minutes.
  2. Add chicken and taco seasoning to the pan, cook until chicken is pink and cooked.
  3. Pour in all enchilada sauce, chicken broth, and penne noodles. Turn to low and simmer for 10 minutes.
  4. Take the lid off and simmer for another 10 minutes until the sauce is reduced.
  5. Remove the pot from the stove top and stir in one cup of the shredded cheddar.
  6. Garnish with the rest of the cheddar, cilantro, and chives.
 

 

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2 Comments

  1. Holly

    Looks great! Do you put the penne pasta in the pot un-cooked and the rest of the sauce just cooks it in the process?

    1. Amber Knight

      Hi Holly,

      Yes, just toss the penne in uncooked and it will cook perfectly in the enchilada sauce and chicken broth. I love that this is such an easy one pot meal!

      Amber

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