Chicken Enchilada Pasta

Thanks to Pinterest, I have come across a handful of really great recipes. This one has to be at the top of my Pinterest Recipe find, as I didn’t alter a thing. It is truly super good just the way it is!

Chicken Enchilada Pasta

2-3 chicken breasts, cooked & chopped {or chopped rotisserie chicken}
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder (gives a good “kick” to the dish. Omit or Reduce, if need be)
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta

Optional toppings:
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Cook chicken, drain, and chop {or chop your rotisserie}. Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.
Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Recipe & Photo: Courtesy of Pearls-Handcuffs-Happy Hour Blog via Pinterest

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Homemade Ragù

After years & years of searching for that 1 perfect Homemade pasta sauce, I have finally found the “one’! This Ragù is a total keeper, if not the ONLY red sauce I will make again.

Homemade Ragù

1/2 onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound ground organic beef
Kosher salt and freshly ground pepper
1 28-ounce can crushed tomatoes with oregano
1/2 cup whole milk
1 cup stock (water will work too)

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped. It’s okay if it turns into a puree vs. chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.

Add the beef, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes or longer for a thicker sauce.

Pour on top of your favorite cooked pasta. It’s great the next day & freezes well!

Recipe Source: Adapted by Food Network
Photos: by Jen Grove