Chicken Enchilada Pasta Food

ENCHILADA PASTA BAKE

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
• Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
• Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

CHICKEN ENCHILADAS

Steps:

• Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

CHICKEN ENCHILADA PASTA

Steps:

• Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
• Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!

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.

ONE-POT CHEESY CHICKEN ENCHILADA PASTA

Steps:

• In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
• Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
• Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

CHEESY CHICKEN ENCHILADA PASTA

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.
• Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.
• Sprinkle pepper Jack cheese and parsley over pasta mixture.

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

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 RECIPE

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.

CHICKEN ENCHILADA PASTA BAKE RECIPE

Steps:

• Preheat the oven to 400 degrees F. Lightly spray a 9x13 baking dish with cooking spray; set aside.
• Heat 2 tablespoons of oil in a large skillet. Season chicken with salt and pepper. Cook chicken over medium heat for 6-7 minutes, until no longer pink. Sprinkle chicken with cumin, garlic powder and lime juice before turning. Remove chicken to a plate and set aside.
• Heat 1 tablespoon oil in the same skillet and saute the onion for 5-6 minutes until translucent. Add the garlic and cook for 30 seconds, until fragrant. Add the corn, tomatoes & chilies, and ½ of the enchilada sauce. Stir well and simmer for 5 minutes. Remove from heat and stir in 1 cup of cheese until melted.
• Meanwhile, cook the pasta following pack instructions. Drain and toss with the remaining oil in a large bowl. Add the chicken and the enchilada sauce mixture and stir to combine.
• Transfer the mixture to the prepared baking dish. Drizzle on the remaining enchilada sauce, then sprinkle with the remaining cheese.
• Bake, uncovered, for 20 minutes, until golden brown and bubbling. Garnish with cilantro and serve with a dollop of sour cream and lime wedges.