Chicken Enchilada Pasta

Tuesday, October 22, 2013

One thing  I know for sure is that my family will eat pasta. Any  kind of pasta. So when  I  have not planned dinner and need to get food on the table in a hurry, I usually end up making some sort of pasta dish. This is an easy dish to prepare and it is so good. You can add any  type pasta you have on hand. I usually use penne or rotini  for this dish. You can also add other veggies , like black beans, to it to stretch it or make it heartier. Spice it up by adding chili powder or Rotel  tomatoes. If you use a rotisserie chicken, you can save even more time.So many different things you can do to make it your own. I  usually make a salad and it is a  great meal.

Chicken Enchilada Pasta

12 oz pasta (your choice)
3 cups cooked chicken (diced or shredded)
1/2 cup onion,diced
1 cup frozen corn,thawed
1 8oz can tomato sauce
2 cups mild  red enchilada sauce
1 tsp cumin
1/4 tsp garlic powder
salt, to taste
2 cups shredded cheese (cheddar or monterey jack)
1 T chopped fresh green onions

1.Preheat oven to 250 degrees and lightly grease a 13 x  9 baking dish
2.Cook pasta al dente and drain. Set aside.
3.In a large  bowl, mix the pasta, chicken,onions,tomatoes,tomato sauce, enchilada sauce ,cumin and garlic powder  until thoroughly  mixed.
4.Pour into the baking dish  and sprinkle with cheese, then the cilantro
5. Bake at 350 degrees, uncovered, for about 20 minutes, to heat through and melt the cheese.
6. Top with extra cheese and green onions.

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