Only mine wasn't as pretty- behold:
This little number here is called Chicken Enchilada Pasta
I thought is tasted just like chicken enchiladas. Jeff said he liked it, but it wasn't spicy enough and Caderyn thought it was too spicy. I thought it was yummy. Next time I will serve a side salad or some rice with it.
So how do you make this?
Well let me tell you!
Cook the chicken, I boiled three chicken breasts for an hour and a half and then had Jeff shred the chicken.
Husbands are good for something, right? Touching chicken just grosses me out right now. Bleh.
In a soup pot or deep skillet, add 2 T of olive oil and 1 cup of diced onions.
Cook for 5 minutes.
Add 1 chopped red pepper and 2 cloves of minced garlic (I LOVE GARLIC).
Cook for 5 minutes.
Then add 2/3 c of red enchilada sauce (I used Hatch).
and 1 1/2 cans of green enchilada sauce (I used Hatch).
1 can of diced green chili's
1 tsp of cumin (anyone else think this smells like B.O.? But it makes everything so tasty!)
1/2 tsp of salt
Add shredded chicken.
Bring to a boil and let it simmer for 10 minutes.
While letting it simmer, cook your whole wheat or regular penne pasta.
After the 10 minutes is up, add 2 cups of Colby jack cheese and cook on low, stirring often to melt and mix the cheese.
Drain your pasta and set aside.
Once the cheese is all mixed add the 1 cup of cour cream and remove it from the heat! If you don't the sour cream will curdle.
Stir, stir, stir like crazy to prevent curdling and to mix in the sour cream.
Once this is done add your noodles and stir.
Garnish with tomatoes, avocados, cheese, olives and/or sour cream.
On a side note, I also tried to make these last night:
Seems pretty easy, right?
Well just you wait.
Caderyn had a rough night where there were more tears and screaming than smiles.
In my stress, I forgot to add the sour cream the recipe called for.
So now I have some sour cream-less Oreo cupcakes sitting in my fridge and I'm wondering if they're worth eating.
*Sigh* all those Oreos. Wasted.