140.0…Chicken Enchilada Pasta

Last night I did something that I haven’t done in a long time. I made dinner. I did not reheat leftovers or simply microwave something. I actually made a new recipe…from scratch.

Chicken Enchilada Pasta. You see…my husband likes Mexican food and he likes pasta so this sounded like the perfect combination for him. And it was easy to make!

Chicken Enchilada Pasta (Serves 6)

Original Recipe: Pearls, Handcuffs and Happy Hour

2-3 chicken breasts, cooked & shredded (I used shredded rotisserie chicken)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chilies

1/2 tsp. salt

2 tsp. chili powder

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

8 oz penne pasta

Optional toppings:

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred {or shred 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. 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 & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Printable Recipe

I only went with the green onions for toppings but I wished I had gone the whole nine yards and used the avocado and tomatoes. I liked the pasta but would have liked it spicier. (I’m a spice freak). As for my husband, I think the fusion of flavors confused him. He’s just a simple guy. I’d make it again but spicier and definitely add all the suggested toppings.

Cascadian Farms recently sent me their new granola to try.

Berry Cobbler Granola! I decided to pair it with pineapple Chobani yogurt, strawberries and blackberries for breakfast this morning.

I enjoyed it. It was a nice change from regular tasting granola. You could definitely taste the berry flavor.

I took the kids to school, went to get my nails done and then Luna Grill for lunch. I always get the Greek salad with a chicken kabob but this time went with salmon instead of the chicken.

While I enjoyed the salmon, I’d get the chicken next time. The chicken at this place is out of this world.

I ran some errands, came home to get some stuff down around the house and then picked up a latte at Starbucks before picking up the kids from school.

I’m making another new recipe for dinner tonight. I’m on a roll.

Are you a fan of fusion flavors or do you like to keep it a bit more simple?

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