Along with a slight tendency to substitute ingredients or accidentally double them (cough, Sweet and Sour Chicken, cough), I also have been known to forget ingredients entirely. Glancing over this recipe, I thought the sour cream was just a garnish. The clue should have been that it had a measurement, but I was on a quest to find a ripe avocado.

I loved this pasta. Even though it was missing the sour cream, the sauce was still very creamy. The enchilada sauce with added garlic, onion, chile, and seasonings created the essence of an enchilada in a flavorful pasta dish. However, I may be biased. When I was younger, I used to eat tortillas microwaved with shredded cheddar and Taco Bell mild sauce. This recipe reminds me of that only it’s a million times better.

Chicken Enchilada Pasta

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1 rotisserie chicken, shredded

1 tablespoon vegetable oil

1 small zucchini, diced

1 small onion, diced

salt & pepper

1 garlic clove, minced

1 3/4 cups red enchilada sauce

1/2 teaspoon Tabasco sauce

1/2-4 oz can diced green chilies

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1 cup shredded cheese (use Mexican or sharp)

1/2 cup sour cream

8 oz medium sized pasta (I used whole wheat rotini)

Optional garnishes: avocado, additional sour cream, tomatoes

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Heat oil in large skillet over medium heat. Saute onions until tender, about 5 minutes. Add zucchini and cook until tender, about 5 minutes. Add garlic and cook until fragrant.

Add enchilada sauce, Tabasco sauce, green chilies, salt, chili powder, and cumin into the skillet. Stir to combine then simmer for 10 minutes, stirring occasionally.

Cook pasta according to package directions. Drain and return to hot pot.

Turn the heat on the skillet down to low. Add cheese and stir until it completely melts.

Add in the shredded chicken and sour cream. Stir until combined. Pour cooked pasta into the sauce and mix. Serve and top with optional garnishes.

Serves: 4

Slightly adapted from Iowa Girl Eats

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