Chicken Enchilada Pasta Enchilada Food

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

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
• Cook the pasta according to package directions; drain well.
• Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
• Pour mixture into the 13 x 9 dish.
• Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
• Bake at 350 for about 20-30 minutes.
• Remove from oven.
• Serve with dallops of the sour cream, if desired.

CHICKEN ENCHILADA PASTA SOUP

Steps:

• In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.
• Bring to a boil over medium-high heat.
• Add all remaining soup ingredients; mix well.
• Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.
• Ladle soup into individual bowls.
• Garnish each serving with onion and cheese.

CHICKEN ENCHILADA PASTA CASSEROLE

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.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
• Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
• Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

CHICKEN ENCHILADA PASTA

Steps:

• Enchilada Cheese Sauce:.
• Combine all ingredients for Cheese Sauce in sauce pan.
• Heat on low heat till cheese is fully melted and sauce is smooth.
• Chicken Enchilada:.
• Saute red onions, bell pepper, pimento, and green chilies.
• Add black beans, fajita chicken, and enchilada cheese sauce.
• Bring to boil.
• Pour all ingredients over cooked pasta.
• Garnish with Cheddar cheese, sour cream, green onions, sliced jalapenos, and toasted tortilla strips.

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.

CHICKEN ENCHILADA PASTA ENCHILADA

Steps:

• Pasta:.
• Prepare Rigatoni pasta per package directions.
• Chicken, peppers and onion.
• Chop peppers and onion.
• Sauté the chicken, onion and pepper. Cook until chicken is fully cooked.
• Beans: Cook the black beans beans and simmer on low.
• Cheese Sauce: Melt butter and flour. Slowly add the stock.
• Then add the cream. Allow it come to a slow boil.
• Add the cheese and melt. Then finish with the remaining milk, cumin and lime.
• Garnishes:.
• Slice a couple of tortillas cut in strips cook in a pan brushed lightly with oil and season well with salt pepper, garlic and paprika. Toast on medium heat.
• Other Garnish items.
• 1/2 cup Cheddar cheese.
• 1 dollop sour cream.
• 2 tablespoons green onions, sliced.
• 6 jalapeno slices.
• 1/2 cup toasted tortilla strips.
• To assemble:.
• Get a bowl.
• Put a serving of pasta in the bowl.
• Put some chicken and cheese sauce over the pasta.
• Garnish with black beans, cheese, sour cream, green onions or jalapeno.
• OR to taste -- .