Chicken Enchilada Pasta
The name of the game is “Easy” right now. I am all about the easy breakfasts, lunches, dinners, and desserts. Nothing fancy these days and this pasta definitely fits into the easy category. So quick, so simple, and so delicious.
I knew we were going to like this recipe but I had no idea how much everyone was going to like it. Even my 4 year old, who has been eating nothing but PB&J sandwiches for the last week, had two bowls of it! I had worried it would be too spicy but it had just the right amount of spice. This one will become a staple in my kitchen and I’m pretty sure I won’t have any complaints about it.
about 6 servings
adapted from Pearls, Handcuffs, and Happy Hour
Ingredients
1 pound penne (or other small pasta)
2-3 chicken breasts, cooked & shredded
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
2 teaspoon chili powder
1 teaspoon cumin
2 (10-ounce) cans green chili enchilada sauce
⅔ cup red enchilada sauce
2 cups shredded Cheddar
sour cream, tomatoes, avocado, green onions (optional, for serving)
Instructions
Page 1 of 2 | Next page