We liked this recipe and would do it again. It had a milder flavor than we thought it would have with the Chiles and Enchilada sauces. Took longer than 55 minutes to prep and cook. Also expensive in our locale for the Mexican ingredients. We also froze the large amount of leftovers for future dinners.
I cooked the chicken in adobo seasoning (my go to seasoning for Hispanic dishes), fresh squeezed lime juice, and cilantro, shredding it in the pan as it cooked, and added some cilantro to the sauce as it cooked. I topped with sour cream and green onions. Very yummy!
We liked this recipe and would do it again. It had a milder flavor than we thought it would have with the Chiles and Enchilada sauces. Took longer than 55 minutes to prep and cook. Also expensive in our locale for the Mexican ingredients. We also froze the large amount of leftovers for future dinners.
Love this recipe..a friend of mine posted something she tried, she said it was easy and she had all the ingredients in her house.. Every Thursday night I try something different from you sight..I added black beans and that’s the only thing I changed..Had it for lunch every day this weekend..yummy thanks for something different yet easy 🙂
Ingredients:
1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
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Delicious!!!!! Made exactly as stated except: only had 12 oz of green enchilada sauce so I cut the red enchilada sauce from 2/3 C to 1/2 C so it didn’t overwhelm the red sauce. The other change I made was that I didn’t have chilli powder so I used cayenne instead. Came out great. Will def make again. Well I made it again tonight with ground turkey and a different noodle. Came out delicious.
Ingredients:
1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
2/3 cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream
Directions:
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.
Footnotes:
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Hey! I am a great fan on of your site, and have made many recipes you post! Here is my question that I hope you can answer quickly…. I love the enchilada chicken pasta recipe. I have a good friend having surgery, and I would love me to bring her family a prepared meal they can reheat when ready. So, if I made this entree completely through the sour cream, could I pour it into a metal pan and instruct them to reheat it at 350 degrees covered for maybe 30 minutes without the sour cream cheese sauce curdling? Any suggestions, or do you not recommend this for an oven reheating? I am hoping this is a recipe that would work the day after, but I don’t want something that WOULDN’T work! Thanks for any help you can give me!
Source:allrecipes.com